- 1
Ingredients
- Prep and Cook time:
- Serves: 4
- 30 minutes when serving with white rice
- 50 minutes when serving with brown rice
- Ingredients
- 1 Tbsp. peanut oil
- 1 tsp. toasted sesame oil
- 1 medium onion, coarsely chopped*
- 1 small to medium bell pepper (any color), coarsely chopped
- 2 cups fresh crimini mushrooms, quartered or 1 can straw mushrooms, drained*
- 2 – 5 tsp. Thai green curry paste* (adjust amount for mild, medium, hot)
- 2 Tbsp. Thai fish sauce
- 1 – 14 oz. can unsweetened coconut milk
- 1 cup chicken broth or stock
- 1 tsp. honey or 2 tsp. sugar
- 1 lb. medium shrimp, peeled and deveined
- 1/4 cup fresh cilantro or fresh Thai basil*, chopped
- lime wedges (1 for each serving)
- Cooked white or brown rice
- Rice Ingredients*
- 2 cups liquid (1 cup chicken broth, 1 cup water)
- 1 cup rice
Preparation
Step 1
To start the rice bring 2 cups liquid to a boil. Add the rice, cover and bring to a simmer. Turn to heat to low and let simmer 20 minutes for white rice, 45 minutes for brown rice.
Heat peanut and sesame oils in wok or large skillet over medium high heat. When hot, add onion and bell pepper and cook for 4 minutes, stirring frequently.
If using fresh mushrooms, add them now and cook for 2 minutes, stirring frequently.
Reduce heat to medium. Add curry paste. Stir until fragrant, about 1 minute.
Add fish sauce, broth, coconut milk and honey. Bring to a boil and reduce heat for a simmer until the rice is done.
About 3 minutes before serving, add the shrimp (and straw mushrooms if using) and cilantro to the curry. Cook for 3 minutes. Shrimp should be pink and just cooked through.
Scoop ½ to 1 cup rice into bowls. Top with shrimp and vegetables and the desired amount of curry sauce.
Squeeze a wedge of lime over each serving and enjoy!