Thai Green Curry with Shrimp and Vegetables

Ingredients

• about 450 g Shrimp
• 1 can Coconut milk
• 4 tablespoons Green curry paste
• 1 cup Bamboo shoots
• 1 cup Bell peppers
• 1 cup Zucchini
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 2 tablespoons Lime juice
• 1/4 cup Thai basil
• 1 tablespoon Coconut oil

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

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat. Add the 1 tablespoon of coconut oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 4 tablespoons of green curry paste to the hot oil. Cook, stirring constantly with a spoon, for 1 to 2 minutes until it smells fragrant. Be careful not to let it burn.
3. 3Pour in the 1 can of coconut milk. Add the 2 tablespoons of fish sauce and the 1 tablespoon of brown sugar. Stir everything together and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot. Let it simmer for 2 minutes.
4. 4Add the about 450 g of shrimp, 1 cup of bamboo shoots, 1 cup of bell peppers, and 1 cup of zucchini to the simmering liquid. Stir to combine. Cook for 5 to 7 minutes, or until the shrimp turn pink and opaque and the vegetables are tender but still have a slight crispness when bitten.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of lime juice and the 1/4 cup of Thai basil.
6. 6Serve the Thai green curry immediately. It is delicious served over rice.

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