Yesterday for Sunday dinner I tried a new recipe for Thai green curry shrimp.

I decided to try a new rice dish, too, and I was very happy with the difference it made in the meal. I am still going to tweak it a bit; the recipes that follow have included the changes I am planning to make for next time.

COCONUT JASMINE RICE

I have a rice cooker, so you might need a bit more liquid for this recipe if you make it on the stove-top.

2 cups of jasmine rice
1 cup of coconut milk (2/3 of a large can)
2 cups of water
1 tsp of salt
pistachios, roughly chopped (to taste)

Cook rice, steaming is best, or use a steamer/rice cooker. After it is done, give it a big stir, and leave to steam (on "keep warm") for another 10 minutes to ensure the stickyness of the rice. This is part of its charm!
Garnish with the chopped pistachios.

THAI GREEN CURRY SHRIMP

1 1/2 lbs of shrimp, deveined and tailed
extra garlic/ginger/lemongrass to taste (and a bit of oil to fry it in)
green curry paste (1 or TBSP, to taste)
1/3 large tin coconut milk
1 small zucchini, finely diced
1 small tin pineapple tidbits, drained

Fry the extra garlic, etc. in a bit of oil, if using.
Add coconut milk to pan, and stir in curry paste. Cook on medium for a minute or two to marry the flavours.
Add in the prepared shrimp, stir around until they turn pink, and then at the last moment, add the zucchini and pineapple.

Remove from the heat, and serve with the rice.

This was my version of a copycat recipe for the Green Thai curry served at Earl's restaurant. My son ordered it one night when we were there for dinner, so I decided to up my game from the way I used to make the green curries I had tried before.

Cheers!

Carolyn!