Exquisite Thai Gluten-Free Lunch Box: Coconut Curry Shrimp & Vegetable Fried Rice

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup jasmine rice, uncooked (gluten
• free)
• 1 cup water
• 1 can coconut milk (13.5 oz)
• 1 lb shrimp, peeled and deveined
• 2 tbsp red curry paste
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrots, chopped
• 1/2 cup cilantro leaves, roughly chopped
• 2 tbsp vegetable oil
• Salt and pepper, to taste

Instructions

1. Cook the jasmine rice according to package instructions, then set aside.
2. In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add bell pepper and carrots, cook until slightly softened, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add another tablespoon of vegetable oil. Cook the shrimp for 2 3 minutes per side or until pink and cooked through. Remove from pan and set aside.
4. Add red curry paste to the pan and cook for 1 minute, stirring constantly.
5. Pour in the coconut milk and bring to a simmer. Season with salt and pepper.
6. Return shrimp, bell pepper, and carrots to the pan. Cook for another 3 4 minutes until heated through.
7. In a separate pan, heat 1/2 tablespoon of vegetable oil and cook broccoli for 3 4 minutes or until crisp tender. Add cooked rice and season with salt and pepper. Mix well and keep warm.
8. To serve, divide the fried rice among two bowls and top with coconut curry shrimp mixture. Garnish with cilantro leaves.

Chef’s Insight

The key to this dish is balancing flavors and textures - from the creamy coconut milk to the crunchy vegetables, and tender shrimp.

Notes

Adjust the level of spiciness to your preference by using more or less red curry paste.