Red Curry with Green Beans, Potatoes and Shrimp

Materials:

• 4 tsp. canola oil
• 1 lb. shrimp
• 1 lb. potatoes (about 4 medium), cut into 3/4" cubes - sweet potatoes are also good!
• 1-1/2 (14 oz.) cans "lite" coconut milk
• 3/4 c. vegetable broth or reduced-sodium chicken broth
• 1 Tbsp. red curry paste
• 1 lb. green beans, trimmed and cut into 1" pieces
• 2 Tbsp. brown sugar
• 2 tsp. lime juice
• 1/2 tsp. salt (add more to taste)
• 1/3 c. cilantro, chopped
• 1 lime, quartered

Methods:

1. Heat oil in a large non-stick skillet over medium-high heat. 
2. Add potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
3. Add coconut milk, broth and curry paste to taste.
4. Bring to a boil; reduced to a simmer, and cook, stirring occasionally, until the potato is just tender, about 4 minutes. 
5. Add the shrimp, green beans and brown sugar; return to a simmer and cook, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
6. Stir in lime juice and salt.
7. Sprinkle with cilantro and serve with lime wedges.