Thai Red Curry Shrimp with Ginger Garlic Green Beans

from Cooking Light

1 3/4 cups water
1 cup uncooked jasmine rice
2 t butter
1/4 t kosher salt
Cooking spray
1 1/4 lb large shrimp, peeled and deveined
1 14 oz can light coconut milk
1 T red curry paste
1 1/2 T fish sauce
4 t dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 t fresh lime juice

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; saute 3 min or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to med-high; cook 5 min or until crisp-tender. Add shrimp; cook 1 min or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 C rice onto each of 4 plates; top each with 1 cup shrimp mix. Yield: 4 servings.

Ginger-garlic beans:
Cook 12 oz trimmed green beans in boilin gwater 5 min or until crisp-tender. Drain and plunge beans into ice water; drain.
Heat 1 t canola oil in a large skillet over med-high heat. Add 2 t minced peeled fresh ginger and 1 t minced garlic; saute 1 min. Add beans, 1/4 t salt, and 1/4 t black pepper. Cook 2 min or until heated.