Thai Green Curry with Shrimp and Bamboo Shoots

Ingredients

• 1 pound Shrimp (Peeled and Deveined)
• 4 tablespoons Green Curry Paste (Nut-Free)
• 2 13.5 oz Coconut Milk
• 1 can Bamboo Shoots
• 1 each Bell Peppers (Red and Green)
• 1/2 cup Thai Basil
• 2 tablespoons Fish Sauce (Gluten-Free)
• 1 tablespoon Palm Sugar or Brown Sugar
• 1 tablespoon Lime Juice
• 2 cups Jasmine Rice

Instructions

1. 1To cook the rice, combine the 2 cups of Jasmine Rice with 3 cups of water in a medium saucepan. Place the saucepan over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, or until all the water has been absorbed. Remove the saucepan from the heat and let it rest, still covered, for 5 minutes before fluffing the rice with a fork.
2. 2Heat a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 4 tablespoons of Green Curry Paste and cook, stirring constantly, for 1 to 2 minutes, until it becomes fragrant.
3. 3Pour in the 2 13.5 oz cans of Coconut Milk and stir thoroughly to combine it with the curry paste. Maintain medium heat (350°F / 175°C) and bring the mixture to a gentle simmer, where small bubbles form around the edges of the pot.
4. 4Slice the 1 Red Bell Pepper and the 1 Green Bell Pepper into 1/2-inch strips. Add the 1 pound of Peeled and Deveined Shrimp, the 1 can of Bamboo Shoots (drained), and the sliced 1 Red and 1 Green Bell Peppers to the simmering curry. Cook for 3 to 5 minutes over medium heat (350°F / 175°C), stirring occasionally, until the shrimp turn pink and opaque, reaching an internal temperature of 145°F (63°C).
5. 5Stir in the 2 tablespoons of Fish Sauce, the 1 tablespoon of Palm Sugar or Brown Sugar, and the 1 tablespoon of Lime Juice. Continue to simmer gently over medium heat (350°F / 175°C) for another 2 to 3 minutes.
6. 6Remove the pot from the heat. Stir in the 1/2 cup of Thai Basil and cook for about 30 seconds, until the basil leaves are just wilted.
7. 7Serve the Thai Green Curry hot, spooned over the cooked Jasmine Rice.

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