Thai Green Curry with Shrimp with Jasmine Rice

Instructions

1. 1

   Prepare the coconut milk. Without shaking the can, open it and scoop out the thick cream from the top into a bowl. Set aside the remaining thin coconut water in the can.

2. 2

   Heat the coconut oil in a large skillet or wok over medium heat. Add the thick coconut cream you scooped out and cook, stirring, for 2-3 minutes until it bubbles and the oil starts to separate. This is called 'cracking' the coconut milk and is key to a fragrant curry.

3. 3

   Add the green curry paste and stir-fry for 1-2 minutes until it's very aromatic. Continuously stir to prevent it from burning.

4. 4

   Slowly pour in the reserved thin coconut water from the can, stirring to combine with the paste. Add the fish sauce, palm sugar, and torn kaffir lime leaves. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld.

5. 5

   Add the sliced red bell pepper and zucchini. Continue to simmer for 4-5 minutes, until the vegetables are crisp-tender. Avoid overcooking them; they should still have a slight bite.

6. 6

   Add the shrimp to the curry and cook for 2-3 minutes, stirring gently, just until they turn pink and opaque. Do not overcook, as they will become tough.

7. 7

   Remove the skillet from the heat. Stir in the fresh lime juice and Thai basil leaves. The residual heat will wilt the basil perfectly.

8. 8

   Taste and adjust the seasoning if needed. It may need more fish sauce for saltiness, lime juice for acidity, or a pinch more sugar for sweetness. Remove the kaffir lime leaves. Serve immediately over steamed jasmine rice, garnished with sliced red chili if desired.