Thai Green Curry with Shrimp and Coconut Rice

Ingredients

• about 450 g Shrimp
• 1 can Coconut milk
• 2 tbsp Green curry paste
• 1 can Bamboo shoots
• 1 large Bell pepper
• 1 medium Zucchini
• 1/4 cup Thai basil
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tsp Brown sugar
• 1 cup Rice
• 1/2 cup Coconut milk
• 1/2 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, combine the 1 cup of Rice, 1/2 cup of Coconut milk, and 1/2 cup of Water. Bring to a boil over medium-high heat (200°C / 204.4°C), then reduce heat to low (95°C / 93.33°C), cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it rest, covered, off the heat for 5 minutes.
2. 2While the rice cooks, prepare the vegetables. Cut the 1 large Bell pepper into 2.54 cm pieces. Cut the 1 medium Zucchini into 1.27 cm thick half-moons.
3. 3Heat a large skillet or wok over medium-high heat (190°C / 190.6°C). Add the about 450 g Shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. 4Add the 2 tbsp of Green curry paste to the same skillet and cook, stirring constantly, for 1 minute until fragrant.
5. 5Pour in the 1 can of Coconut milk and bring the mixture to a gentle simmer over medium heat (175°C / 176.7°C).
6. 6Add the prepared 1 large Bell pepper and 1 medium Zucchini to the simmering sauce. Cook for 5-7 minutes, or until the vegetables are tender-crisp. Stir in the 1 can of Bamboo shoots.
7. 7Stir in the 1 tbsp of Fish sauce, 1 tbsp of Lime juice, and 1 tsp of Brown sugar until well combined.
8. 8Return the cooked about 450 g Shrimp to the skillet and stir to coat them in the sauce. Cook for 1 minute more to heat through.
9. 9Garnish the curry with the 1/4 cup of Thai basil. Serve the Thai green curry immediately over the prepared coconut rice.

Substitutions

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