Exquisite Gluten-Free Thai Green Curry with Seafood and Jasmine Rice

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops, washed and patted dry
• 4 cups jasmine rice, uncooked
• 2 tbsp vegetable oil
• 1 can (13.5 oz) coconut milk
• 1/4 cup Thai green curry paste (gluten
• free)
• 1 cup bamboo shoots, sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup Thai basil leaves, packed
• 2 tbsp fish sauce (gluten
• free)
• 1 tbsp palm sugar (or brown sugar)
• 1 lime, juiced

Instructions

1. Cook jasmine rice according to package instructions. Set aside.
2. In a large pan or wok, heat vegetable oil over medium heat. Add shrimp and scallops, cook until they turn pink and opaque, about 3 4 minutes. Remove from the pan and set aside.
3. In the same pan, add Thai green curry paste and stir fry for 1 minute or until fragrant.
4. Add coconut milk and bring to a simmer. Stir in bamboo shoots, bell peppers, and fish sauce. Cook for 5 minutes.
5. Return seafood to the pan and cook for another 3 4 minutes.
6. Stir in Thai basil leaves, palm sugar, and lime juice. Cook for an additional 1 minute.
7. Serve curry over cooked jasmine rice.

Chef’s Insight

Use good quality coconut milk for a richer flavor and aroma.

Notes

This recipe is gluten-free and seafood-based.