Shrimp With Green Beans And Toasted Coconut
|Green beans||1⁄2 Pound|
|Unsweetened shredded coconut||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Small, thinly sliced|
|Garam masala||1 Teaspoon|
|Thai chili||1 , minced|
|Medium shrimp||1 Pound, shelled, deveined and halved lengthwise|
|Unsweetened coconut milk||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Cilantro leaves||1⁄4 Cup (4 tbs)|
|Steamed rice||1 Cup (16 tbs)|
1. Preheat the oven to 350° Bring a medium saucepan of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain and spread out on a large plate to cool to room temperature.
2. Spread the coconut on a baking sheet and bake until golden, about 3 minutes. Transfer to a plate and let cool.
3. In a large skillet, heat the vegetable oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the garam masala and chile and cook until fragrant, about 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, until the shrimp are just white throughout, about 3 minutes. Stir in the green beans and cook to heat through, about 1 minute. Stir in the coconut milk and soy sauce, and then fold in the toasted coconut. Transfer to plates, garnish with the cilantro and serve with steamed rice.