Photo: Randy Mayor; Styling: Leigh Ann Ross

Serves: 4

Thai Red Curry Shrimp


Ginger-garlic green beans
Cook 12 ounces trimmed green beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Heat 1 teaspoon canola oil in a large skillet over medium-high heat. Add 2 teaspoons minced peeled fresh ginger and 1 teaspoon minced garlic; sauté 1 minute. Add beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 2 minutes or until heated.

MyRecipes
May 19, 2010

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