Thai Green Curry with Shrimp and Coconut Rice

Ingredients

• 1 lb Shrimp, peeled and deveined
• 2 tbsp Green curry paste
• 2 cans Coconut milk, full-fat
• 1 can Bamboo shoots, sliced
• 1 medium Red bell pepper, sliced
• 2 tbsp Fish sauce (or soy sauce for vegetarian)
• 2 tbsp Lime juice
• 1 tsp Sugar
• 1/4 cup Thai basil leaves
• 2 cups Jasmine rice
• 1 can Coconut milk (for rice)
• 1 cup Water (for rice)
• 1/4 tsp Salt

Instructions

1. 1Prepare the coconut rice: Rinse jasmine rice. Combine rice, coconut milk, water, and salt in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice is cooked.
2. 2In a large skillet or wok, heat a tablespoon of oil (if needed) over medium heat. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
3. 3Add the shrimp and cook until pink and opaque, about 3-4 minutes.
4. 4Pour in the coconut milk, bamboo shoots, and bell pepper. Bring to a simmer and cook for 5-7 minutes, or until the bell pepper is tender-crisp.
5. 5Stir in the fish sauce (or soy sauce), lime juice, and sugar. Taste and adjust seasonings as needed.
6. 6Stir in the Thai basil leaves just before serving.
7. 7Serve the green curry over the coconut rice.

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