Categories: Mediterranean/Middle East

Ingredients

• 1 cup uncooked Jasmine rice
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 2-inch piece ginger, peeled and grated
• 1 tbsp green curry paste
• 1 can (14.5 oz) coconut milk
• 1/2 cup chicken broth
• 1 large sweet potato (about 3/4 lb)
• 2 cups cauliflower florets
• 1 medium onion, diced
• 3/4 lb raw shrimp, peeled and de-vained
• 1/4 cup fresh basil, chopped
• juice of 1 lime
• 1/2 tsp salt

Directions

1. Bring 3 cups water to a boil in a medium saucepan. Stir in rice, reduce to a simmer and cover. Cook 20 minutes or until liquid is absorbed. Meanwhile, heat oil in a large, lidded skillet over medium heat. Add garlic and ginger; cook 1 minute. Add curry paste; cook 30 seconds. Whisk in coconut milk and chicken broth; bring to a boil. Mix in sweet potato and reduce heat to a simmer. cover and cook 5 minutes. Add cauliflower and onion; cover and simmer 10 minutes or until tender. Stir in shrimp, basil, lime juice, and salt. Cook uncovered for 3 minutes. Serve over cooked Jasmine rice.

Email to a friend | Print this recipe | Back