Thai Coconut Shrimp Curry with Jasmine Rice & Cucumber Salad

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined, about 24-28 shrimp
• 13 1/2 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 1/2 cups zucchini, thinly sliced, hidden veggie magic
• 1 cup snap peas, kids love these crunchy
• 1 1/2 cups jasmine rice, uncooked
• 2 1/4 cups water (for rice), standard 1 1/2:1 ratio
• 1 medium cucumber, diced, for side salad
• 2 tbsp fresh lime juice, divided: 1 for curry, 1 for salad
• 1/4 cup fresh cilantro, chopped, optional garnish
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced, fresh preferred
• 1 tbsp vegetable oil
• to taste salt and black pepper
• optional Sriracha or chili sauce, 🌶️ spice it up for adults!

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.