Thai Coconut Shrimp Curry with Jasmine Rice & Cucumber Salad

Ingredients

• 1.5 lbs Large shrimp, peeled and deveined, about 24-28 shrimp
• 13.5 oz Coconut milk (full-fat), 1 can
• 2 tbsp Red curry paste (mild), found in Asian aisle
• 1 tbsp Fish sauce, optional but adds authentic depth
• 1 tbsp Brown sugar, balances spice
• 1.5 cups Zucchini, thinly sliced, hidden veggie magic
• 1 cup Snap peas, kids love these crunchy
• 1.5 cups Jasmine rice, uncooked
• 2.25 cups Water (for rice), standard 1.5:1 ratio
• 1 medium Cucumber, diced, for side salad
• 2 tbsp Fresh lime juice, divided: 1 for curry, 1 for salad
• 0.25 cup Fresh cilantro, chopped, optional garnish
• 3 cloves Garlic cloves, minced

Instructions

1. 1

   Start jasmine rice: Bring water to boil, add rice, reduce heat to low, cover, and simmer 15 minutes. Let rest 5 minutes.

2. 2

   While rice cooks, heat oil in large skillet over medium-high heat. Add minced garlic and ginger, sauté 30 seconds until fragrant.