Photo by Stacy Zarin Goldberg for The Washington Post
This boldly flavorful, colorful and healthful meal feels like an exciting Thai-style stir-fry, but it doesn’t need nearly as rapt attention, because it is cooked — in less than 20 minutes total — in the oven on a single sheet pan. Serve it on its own, or with a side of brown rice for a stress-free weeknight meal.
Where to Buy: Fish sauce and red curry paste can be found at well-stocked supermarkets, Asian markets or online.
1/2 cup unsalted raw peanuts
2 tablespoons peanut oil, or another neutral tasting oil, such as canola or grapeseed oil
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 tablespoon honey
2 teaspoons peeled and minced fresh ginger
1 1/2 teaspoons Thai red curry paste
1 clove garlic, minced
1 1/4 pounds large shrimp (16-20 count), cleaned, tails-on
12 ounces haricot verts or thin green beans, trimmed
1 to 2 fresh, hot red chiles, such as a Red Thai, serrano or Fresno, seeded and thinly sliced
2 tablespoons torn or chopped fresh basil leaves
1 tablespoon torn or chopped fresh mint leaves
Preheat the oven to 425 degrees with the rack in the middle.
Place the peanuts onto a sheet pan and place in the oven until they are toasted and fragrant, about 4 minutes. Transfer the peanuts to a plate.
In a small bowl, combine the oil, lime juice, fish sauce, honey, ginger, curry paste and garlic. Place the shrimp, green beans and chile peppers on the sheet pan. Drizzle with the sauce and toss to coat.
Roast for about 12 minutes, until the shrimp is pink and cooked through and the green beans are tender, tossing once or twice.
Serve sprinkled with the toasted peanuts, basil and mint.
Makes 5 Servings
Per serving: Calories 290; Total Fat 15g; (Sat Fat 3g); Protein 29g; Carb 13g; Fiber 3g; Cholesterol 170mg; Sodium 530mg; Total Sugar 6g