Thai Coconut Shrimp and Basil Curry
 
 
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Ingredients
  • 1 tbsp vegetable oil
  • 2 cups broccoli florets, trimmed and sliced lengthwise into bite size pieces
  • 1 red bell pepper, thinly sliced and then cut in half lengthwise
  • 2½ tbsp fresh ginger, minced
  • 2½ cups light coconut milk
  • 1½ tbsp green curry paste
  • 20 large shrimp, peeled & deveined (I use 21-25 count/pound)
  • ¾ cup sliced basil leaves
  • juice of one lime
  • 3 cups cooked white rice (I use long grain basmati)
  • salt to taste
  • ** optional addition: 2-3 small heads baby bok choy, sliced in half lengthwise
Method
  1. Prepare rice according to directions.
  2. In a large sauce pan heat the oil over medium low head. Add the broccoli, red pepper (and bok choy if using). Add salt and stir. Cover and cook until the vegetables begin to soften, 2-3 minutes. Add the ginger and stir immediately and constantly for about 30 seconds. Add the coconut milk and curry paste. Stir well until all the curry paste has dissolved into the milk. Bring to a simmer.
  3. Add the shrimp to the pan and cover. Cook for a few minutes just until the shrimp turn pink and are cooked through. Turn off heat.
  4. Add the basil and lime juice to the pan and stir well to combine.
  5. Divide the rice among bowls and ladle the shrimp curry on top, with a little extra liquid to soak into the rice.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2015/05/18/thai-coconut-shrimp-and-basil-curry/