Thai Green Curry with Shrimp and Vegetables

Ingredients

• about 450 g Shrimp, peeled and deveined
• 1 can Coconut milk
• 2 tbsp Thai green curry paste
• 1 can Bamboo shoots
• 1 Bell peppers (red, green, yellow)
• 1 cup Broccoli florets
• 1 tbsp Fish sauce
• 1 tsp Brown sugar
• 3 Lime leaves
• 1/2 cup Thai basil leaves
• 4 cups Gluten-free jasmine rice
• 1 tbsp Vegetable oil

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

Instructions

1. 1In a medium pot, combine the 4 cups of Gluten-free jasmine rice with 6 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat, let rest, covered, for 5 minutes, then fluff with a fork and set aside.
2. 2Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 tbsp of Vegetable oil and allow it to heat for 30 seconds. Add the 2 tbsp of Thai green curry paste to the hot oil and stir constantly for 1 minute, until the paste becomes fragrant and slightly darker.
3. 3Pour the 1 can of Coconut milk into the pot with the curry paste and stir to combine. Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Add the drained 1 can of Bamboo shoots, the 1 Bell peppers (cut into 2.54 cm pieces), and the 1 cup of Broccoli florets. Cook for 5 minutes, stirring occasionally, until the bell peppers and broccoli begin to soften slightly.
4. 4Add the about 450 g of Shrimp, the 1 tbsp of Fish sauce, the 1 tsp of Brown sugar, and the 3 Lime leaves to the simmering curry. Stir gently to combine all ingredients. Continue to cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
5. 5Remove the pot from the heat. Stir in the 1/2 cup of Thai basil leaves until they just begin to wilt from the residual heat.
6. 6Serve the Thai Green Curry immediately and hot, spooned over the cooked 4 cups of Gluten-free jasmine rice.

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