April 24, 2011

Bon Appetit Shrimp and Coconut Curry with Green Beans




My four-year-old is obsessed with shrimp. Whenever I make a shrimp dish the rest of the family has to guard their plates because he will go around picking shrimp off everyone elses plates. Green beans are another hit with the kids in our house, so when I saw a recipe for Shrimp and Coconut Curry with Green Beans in the December 2010 issue of Bon Appetit, it was a perfect fit for our family.

The prep time for this recipe was rather time consuming. I am not a fan of shelling and deveining 2 1/2 pounds of shrimp, especially when my young sons insist of helping mommy cook. It took me longer than the 35 minutes the recipe suggests to prep. It might be that I'm slow, but I'm thinking the estimate is on the low side. I did have to make a substitution for the lemongrass stalks. I used 2 tablespoons of grated lime peel as suggested, Additionally, I had a hard time finding 3/4 pound of green beans that looked good enough to cook. Most of the green beans that I sifted through at the grocery store looked like they hadn't been picked recently. I did luck out with having no trouble finding Madras curry powder; there were even multiple brands available at my local Kroger.

This recipe was a big hit with both of my children. They ate their whole plate and asked for seconds. The only problem I ran across is that I had to add a large amount of salt at the end of the cooking for flavor. The final taste was good and my whole family was able to enjoy this recipe, it's one that I would make again.
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For the recipe go to Bon Appetite Shrimp and Coconut Curry with Green Beans
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