Quick Shrimp & Green Bean Curry Skillet | PALEO, Whole30

One of my favorite flavor profiles that I've grown to love in adulthood (because I was a picky kid) is a good Thai curry.  The warm, mildly spiced curry sauces are some of my favorites, and pair so well with almost any protein.  The fact that the coconut-based creaminess lends itself so easily to a Paleo or Whole30 meal is just an added bonus!

And while I continue to love & make more traditional-spiced dishes like my Thai Coconut Curry Chicken and Thai Coconut Curry Soup, taking the time to create a Thai spice blend can be consuming.  Often I'll make a large batch at once, so it's ready to be sprinkled into a skillet dish or soup whenever I'm ready for some spicy-sweet Thai flavor.  However, I totally understand not wanting to go out & purchase 1 million different spices just to create one blend (or to even have that many to store in your spice cabinet).  For those reasons, and for the love of quick & simple meals, I decided to come up with a simplified curry.  The less ingredients, the better~ but still with enough flavor to give it that traditional Thai flair.

This one-dish skillet dinner was just what I aimed for!  It will fill you up with juicy shrimp and tender-crisp green beans, and will warm your belly and senses with its mild, creamy curry base.  While we love eating this on its own & drinking the remaining liquid, this is also an easy dish to bulk up with some cauliflower rice (for Paleo & Whole30 eaters) or white rice (for others who go for grains).

I hope you love this meal!  Feel free to add whatever other spices you enjoy and have on hand, or even toss in some pineapple or mango chunks for more flavor & texture.  Use this quick & simple recipe as a guide, and enjoy!

Ingredients:

• 1 lb shrimp
• 1 can full fat coconut milk
• 3 to 4 cups green beans
• 1/4 of an onion, chopped
• 1/2 jalapeño, minced (optional)
• 2 tsp garlic, minced
• 1 Tbsp coconut oil
• 1/2 tsp each:  paprika, cumin, cinnamon
• 1/4 tsp each:  salt, pepper, clove
• dash of cayenne

Directions:

1. Melt the coconut oil in a large skillet over medium heat.  Add the onion, jalapeño, and garlic, sautéing for 2 to 3 minutes to soften.
2. Stir in the green beans, and sauté for 3 to 5 minutes or until tender-crisp.  Add the spices, and stir to combine.
3. Move the green beans to the sides of the skillet, and add in the shrimp to the center.  Cook for 2 minutes, then stir in the coconut milk.  Simmer until the shrimp is cooked through, and the sauce slightly thickens.
4. Serve alone or over steamed cauliflower rice (for Paleo/Whole30) or white rice (if you do grains).  Enjoy!!