Thai Green Curry Shrimp & Jasmine Rice Bowl Bar

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 3 tbsp Thai green curry paste, mild brand recommended
• 1 1/2 cans (14 oz each) coconut milk (full-fat), shake well before opening
• 2 cups jasmine rice, uncooked
• 3 cups water (for rice)
• 1/2 cup chicken or vegetable broth, low-sodium
• 1 tsp sugar, balances heat and saltiness
• 1 tbsp fish sauce, optional but recommended for authentic depth
• 1/2 cup fresh basil leaves, or Thai basil if available
• 2 tbsp fresh lime juice
• 2 cups snow peas, fresh, halved
• 1 1/2 cups baby corn, canned or fresh
• 4 stalks scallions, sliced, for topping
• 1/4 cup cilantro, fresh, chopped (optional)
• 2 whole lime wedges, for serving
• 2 tbsp sriracha or chili sauce, 🌶️ for adults who want extra spice
• 1 tbsp coconut oil, for cooking
• to taste salt and black pepper

Instructions

1. 1

   Start jasmine rice: Bring 3 cups water to a boil in a medium pot. Add rice, stir once, reduce heat to low, cover, and simmer for 18 minutes until tender. Remove from heat and let stand 5 minutes, then fluff with a fork.

2. 2

   Heat coconut oil in a large skillet or wok over medium heat. Add curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.