Green Curry Shrimp Stir Fry

Ingredients

Cooked rice

4 cups

Salt

1/2 teaspoon

Brown sugar

1 tablespoon

Lime juice

2 tablespoons, freshly squeezed

Fish sauce

2 tablespoons

Fresh basil leaves

1 cup, torn

Snap peas

1 cup, trimmed

Zucchini

1 medium, sliced

Bell peppers

1 cup, sliced (any color)

Ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Vegetable oil

2 tablespoons

Coconut milk

1 cup

Green curry paste

2 tablespoons

Shrimp

1 pound, peeled and deveined

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
2. Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly until fragrant.
3. Add the shrimp to the skillet. Cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the green curry paste and cook for 1 minute, stirring to release the flavors.
5. Pour in the coconut milk and stir until the curry paste is fully incorporated into the milk, creating a smooth sauce.
6. Add the sliced bell peppers, zucchini, and snap peas to the skillet. Cook for 3-4 minutes, or until the vegetables are tender-crisp.
7. Return the cooked shrimp to the skillet and stir to coat with the curry sauce and vegetables.
8. Add the torn basil leaves, fish sauce, lime juice, brown sugar, and salt. Stir well to combine all the flavors and let simmer for an additional minute.
9. Remove from heat and serve the green curry shrimp stir fry over cooked rice.
10. Garnish with additional basil leaves, if desired.