“Mouthwatering Gluten-Free Thai Shrimp Green Curry with Jasmine Rice”

Allergens

Shellfish (Shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups jasmine rice, uncooked
• 1 can (13.5 oz) coconut milk
• 4 tbsp Thai green curry paste
• 1 cup thinly sliced bell peppers
• 1 cup fresh spinach leaves
• 1 cup bamboo shoots, sliced
• 1/2 cup cilantro, chopped
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp palm sugar or brown sugar
• 1 tsp lemongrass, finely chopped (optional)
• 1 tsp fresh ginger, grated (optional)

Instructions

1. In a large pot, cook jasmine rice according to package instructions. Set aside.
2. In a separate pan, heat coconut milk over medium heat and add green curry paste. Stir well until the curry paste is fully incorporated into the coconut milk.
3. Add shrimp to the pan with curry sauce, stirring to coat. Cook for 4 5 minutes or until the shrimp turns pink.
4. Add sliced bell peppers, bamboo shoots, and spinach leaves to the pan. Stir well and cook for another 3 4 minutes or until vegetables are tender.
5. Add fish sauce, lime juice, palm sugar, lemongrass (if using), and ginger (if using). Stir well and let it simmer for 2 minutes to allow flavors to meld together.
6. Serve the curry over steamed jasmine rice and garnish with fresh cilantro leaves.

Chef’s Insight

For added flavor, roast the green curry paste in coconut oil before adding the coconut milk to intensify its aroma and taste.

Notes

This gluten-free Thai Shrimp Green Curry recipe can be easily adapted to accommodate dietary preferences or restrictions.