A simply delicious One Pan Meal that is great for any weekday, weeknight or weekend dinner.
In a large sauté pan, heat 2 tablespoons olive oil over high heat. Add shrimps and saute 3 to 4 minutes until no longer pink. Remove to a plate or bowl and set aside.
Note: Do not over cook the shrimp as it will cook for a couple of minutes in the sauce at the end of the recipe.
In the same pan, add 1 tablespoon olive oil. Reduce heat to medium. Add the onions and saute for 2 to 3 minutes until translucent.
Add scallions, garlic and ginger. Cook for 1 minute.
Add all the spices. Stir and cook for 30 seconds to 1 minute until fragrant.
Turn up the heat to medium high. Add thyme and tomatoes. Stir and cook for 8 to 10 minutes until tomatoes starts to breakdown.
Add the potatoes. Stir to coat with the spices.
Add the coconut milk, tomato sauce and chicken broth. Add the hot pepper if using. Cover the pot. Bring to a boil. Then reduce heat to low. Simmer until potatoes are very tender - 35 to 45 minutes.
Note: Be careful not to break the hot pepper during the cooking process. The dish will be very spicy if it's broken.
Carefully remove the thyme stems. Add the corn - submerge into the broth in a single layer. Cover the pan, increase heat to medium high. Cook for 4 minutes.
Optional: Remove the hot pepper and discard or save it to serve to hot pepper lovers.
Add the string beans. Push the string beans into the sauce in any open space. Cover and cook 3 minutes.
Add the shrimps with any juice drippings. Add the lime juice. Push the shrimps into the sauce. Cover the pot and cook for 2 minutes.
Transfer the shrimps and vegetable with the sauce into a serving bowl.
Plate and serve with rice or mashed potatoes.
Suitable Substitutions: Chicken instead of Shrimps. For Vegetarian - use tofu and/or chickpeas; if using chick peas add it at the same time with the potatoes and use vegetable broth.