Thai Green Curry Shrimp with Jasmine Rice & Cucumber Salad

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 3 tbsp Thai green curry paste, mild variety for families
• 1 can (13.5 oz) coconut milk, full-fat
• 1 tbsp fish sauce, adds authentic umami
• 1 tbsp palm sugar, or brown sugar
• 2 tbsp lime juice, fresh squeezed
• 2 medium zucchini, cut into half-moons
• 1 1/2 cups snap peas, whole or halved
• 1 1/2 cups jasmine rice, uncooked
• 2 1/4 cups water, for rice
• 1 large cucumber, thinly sliced
• 1/4 medium red onion, thinly sliced
• 2 tbsp rice vinegar, for cucumber salad
• 1 tsp honey, for cucumber salad
• 1/4 cup fresh cilantro, chopped, for garnish
• to taste pinch salt and white pepper, for seasoning

Instructions

1. 1

   Start jasmine rice: Rinse rice, add to pot with 2 1/4 cups water. Bring to boil, cover, reduce heat to low, and simmer 15 minutes until tender.

2. 2

   While rice cooks, prepare cucumber salad: Toss sliced cucumber and red onion with rice vinegar, honey, and a pinch of salt. Set aside to marinate.