Saturday, May 30, 2020

Thai Red Curry with Shrimp and Vegetables

Spices in My deoxyribonucleic acid





Ingredients



For the infused rice




  • ane iii/4
    cups
    water


  • 1
    cup
    basmati rice


  • three
    cardamom pods, crushed alongside the back of a knife*


  • ii
    star anise pods*


  • one/two
    teaspoon
    table salt




For the curry




  • ane
    tablespoon
    kokosnoot crude


  • iii
    cloves garlic, finely chopped


  • i
    tablespoon
    freshly grated ginger


  • two
    scallions, thinly sliced


  • ane
    medium shallot, thinly sliced


  • one/4
    cup
    Thai ruby-red curry paste*


  • two
    (xiv.5 ounce) cans full-fat coconut milk*


  • ane/2
    teaspoon
    common salt


  • one/iv
    teaspoon
    pepper


  • i
    pound
    large shrimp, peeled and deveined


  • ane
    yellow bell pepper, real thinly sliced


  • ane
    modest-medium broccoli crown, cut into pocket-size florets


  • two
    large carrots, shaved into ribbons with a vegetable peeler


  • zest of 1 lime


  • juice of 1 lime


  • 1
    tablespoon
    soy sauce


  • 1/4
    loving cup
    chopped cilantro, addition extra for serving


  • thai basil for serving*


  • thinly sliced scallions for serving


  • lime wedges for serving





Instructions





  1. Begin past making the rice. Bring the water to a boil inwards a medium saucepan (that has a hat). Once boiling, add the rice, cardamom pods, star ansie pods, together with common salt. Stir to combine. Cover as well as cut back oestrus to medium-depression. Cook for xv-20 minutes, or until all liquid is absorbed together with rice is tender. Fluff with a fork together with discard cardamom in addition to star anise pods.




  2. While the rice is cooking, brand the curry. Heat a big, deep skillet over medium-high oestrus. Add the coconut oil. Once hot, add together the garlic, ginger, and a pinch of common salt together with sauté for 30 seconds to ane infinitesimal, or until fragrant. Add the scallions and shallot in addition to sauté for another ii minutes. Add the curry paste too cook for an additional i-ii minutes, stirring constantly to preclude it from burning.




  3. Add the kokosnoot milk, table salt, in addition to pepper. Increase estrus to high too take to a boil. Once boiling, add the shrimp, bell pepper, broccoli, in addition to carrots. Reduce oestrus slightly together with simmer for 2-iii minutes, or until shrimp are cooked through and vegetables are cooked to your liking.




  4. Remove from heat, let cool for a minute or ii, too stir in lime zest, lime juice, in addition to soy sauce. Season to gustation alongside additional salt too pepper if desired. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, together with scallions. Serve with lime wedges.







Recipe Notes


*Sometimes cardamom pods tin can live trickier to discover, depending on your grocery shop. These are what I role when I tin't observe them at the store. Whole Foods ordinarily has them as well!

*Same goes for star anise pods. I go them here when I tin't become them at the grocery shop.

*This is the Thai ruddy curry paste I function in addition to dearest when I tin can't make my ain!

*Make certain you purpose full-fatty coconut milk hither. The "calorie-free" material isn't most as proficient, especially for this type of curry.

*If yous tin't observe Thai basil, you lot can omit or role regular basil. It has a super unique flavour, then effort to detect it if yous can!





Overhead shot of a bowl of curry on a turquoise plate


There may live an affiliate link(sec) in this mail, which way that if yous click on a product link to a higher place as well as complete a buy, I’ll receive a modest commission at no extra cost to yous! As always, all opinions are my own. Thank you lot SO much for reading!



EmoticonEmoticon