Name: Thai Green Coconut Curry with Shrimp, Broccoli, Bell Pepper & Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (510 g) bags broccoli florets; 355 ml chicken or vegetable broth; 1 ½ (398 ml) cans coconut milk; 1 ½ cups jasmine rice; 1 ½ limes; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; 90 ml Thai curry paste, green; salt; virgin coconut oil

Thai Green Coconut Curry with Shrimp, Broccoli, Bell Pepper & RiceThai Green Coconut Curry with Shrimp, Broccoli, Bell Pepper & Rice — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (510 g) bags broccoli florets

355 ml chicken or vegetable broth

1 ½ (398 ml) cans coconut milk

1 ½ cups jasmine rice

1 ½ limes

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

90 ml Thai curry paste, green

salt

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Trim and seed bell peppers; slice lengthwise into thin strips.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add curry paste and salt; cook, stirring constantly, until fragrant, 1-2 minutes.

Add bell pepper, broccoli, coconut milk, and broth to the pot. Stir to combine and bring to a simmer over medium-high heat. Once the curry is simmering, reduce heat to medium and cook until veggies start to soften, about 5 minutes.

Meanwhile, cut limes into wedges. Set aside for serving.

When the veggies are softened, add shrimp to the pot. Continue to cook until veggies are tender and shrimp are cooked through, 4-5 minutes more. Remove from heat.

Divide rice and curry between plates or bowls; serve with lime wedges for squeezing. Enjoy!

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