Thai Green Curry Shrimp with Jasmine Rice & Charred Broccolini

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined, pat dry before cooking
• 3 tbsp Thai green curry paste, quality brand like Thai kitchen
• 1 can (13.5 oz) full-fat coconut milk, shake before opening
• 1 1/2 cups jasmine rice, uncooked
• 2 cups water, for rice
• 1 lb broccolini, trimmed
• 1 1/2 tbsp Thai fish sauce
• 1 tsp palm sugar or brown sugar
• 1/2 cup fresh Thai basil leaves
• 2 tbsp fresh lime juice, from 1-2 limes
• 2 tbsp coconut oil, divided
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 2 red bird's eye chilies, sliced, optional
• 1/2 tsp sea salt, to taste
• 1 lime, cut into wedges for serving

Instructions

1. 1

   Start jasmine rice: Rinse rice under cold water until water runs clear. Add to pot with 2 cups water, bring to boil, then reduce to low heat, cover, and simmer 15-18 minutes until tender. Let rest 5 minutes covered.

2. 2

   While rice cooks, prepare broccolini: Toss with 1 tbsp coconut oil and a pinch of salt. Heat a cast-iron skillet over medium-high heat. Char broccolini 4-5 minutes, stirring occasionally until crispy-edged and tender. Set aside.