Thai Red Curry with Shrimp, Vegetables, and Infused Rice

Ingredients

• Water

  Plain, clean water

  1 ¾ cup or 414g

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Cardamom

  Spices

  300g

• Anise Star

  Castella

  200g

• Salt

  Table

  ½ tsp or 3g

• Coconut oil

  1 tbsp or 14g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Curry paste

  ¼ cup or 60g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  29 oz or 822g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Broccoli

  Stalks, raw

  1 stalk or 114g

• Carrots

  Raw

  2 large or 144g

• Zesty Lime Vinaigrette Salad Dressing

  Kraft

  100g

• Limes

  Raw

  1 fruit or 67g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Basil

  Spices, dried

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Begin by making the rice. Bring the water to a boil in a medium saucepan (that has a lid). Once boiling, add the rice, cardamom pods, star ansie pods, and salt. Stir to combine. Cover and reduce heat to medium-low. Cook for 15-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and discard cardamom and star anise pods.
2. While the rice is cooking, make the curry. Heat a large, deep skillet over medium-high heat. Add the coconut oil. Once hot, add the garlic, ginger, and a pinch of salt and saute for 30 seconds to 1 minute, or until fragrant. Add the scallions and shallot and saute for another 2 minutes. Add the curry paste and cook for an additional 1-2 minutes, stirring constantly to prevent it from burning.
3. Add the coconut milk, salt, and pepper. Increase heat to high and bring to a boil. Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Reduce heat slightly and simmer for 2-3 minutes, or until shrimp are cooked through and vegetables are cooked to your liking.
4. Remove from heat, let cool for a minute or two, and stir in lime zest, lime juice, and soy sauce. Season to taste with additional salt and pepper if desired. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, and scallions. Serve with lime wedges.
5. Recipe by: Molly | Spices in My DNA (source: https://www.spicesinmydna.com/thai-red-curry-with-shrimp-and-vegetables/)

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