Thai Green Curry with Shrimp and Coconut Rice

Ingredients

• 1 lb Shrimp (peeled and deveined)
• 4 tablespoons Thai Green Curry Paste
• 2 cans Coconut Milk
• 1 can Bamboo Shoots
• 1 medium Red Bell Pepper
• 1 medium Green Bell Pepper
• 2 tablespoons Fish Sauce
• 1 tablespoon Brown Sugar
• 1 tablespoon Vegetable Oil
• 2 cups Rice
• 1 can Coconut Milk

Instructions

1. 1Prepare the coconut rice: In a medium saucepan, combine the 2 cups of rice with 1 can of coconut milk. Bring the mixture to a boil over medium-high heat (350°F / 175°C). Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit, covered, while you prepare the curry.
2. 2Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat (350°F / 175°C).
3. 3Add the 4 tablespoons of Thai green curry paste to the hot oil. Cook, stirring constantly, for 1 minute until it becomes very fragrant.
4. 4Pour in 2 cans of coconut milk and bring the mixture to a gentle simmer over medium heat (275°F / 135°C). Stir well to combine with the curry paste.
5. 5Add the contents of the 1 can of bamboo shoots (drained if liquid is present), the 1 medium red bell pepper (cut into 1/2-inch strips), and the 1 medium green bell pepper (cut into 1/2-inch strips) to the pot. Cook for 5 minutes, stirring occasionally, until the peppers begin to soften.
6. 6Add the 1 lb of shrimp (peeled and deveined), 2 tablespoons of fish sauce, and 1 tablespoon of brown sugar to the pot. Stir everything together and continue to cook over medium heat (275°F / 135°C) for 3-5 minutes, or until the shrimp turn pink and opaque. The internal temperature of the shrimp should reach 145°F (63°C).
7. 7Serve the Thai green curry immediately over the prepared coconut rice.

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