Thai Green Curry Shrimp with Jasmine Rice & Cucumber Salad

Ingredients

• 1.5 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
• 1.5 cups snap peas, whole or halved
• 1.5 cups jasmine rice, uncooked
• 2.25 cups water, for rice
• 1 large cucumber, thinly sliced
• 0.25 medium red onion, thinly sliced
• 2 tbsp rice vinegar, for cucumber salad

Instructions

1. 1

   Start jasmine rice: Rinse rice, add to pot with 2.25 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.