Thai Green Curry Stew, With Shrimp and Veggies |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I just made this on a whim. I found this really great green curry paste (tiger tiger brand) and I'm making all kinds of tasty things with it! This makes the perfect single serving size for a chilly night. The proportions are fairly easy to up though. Also I live at high altitude, so your rice/water ratio may be different. Enjoy! Ingredients:
1/3 cup short grain brown rice |
1 tablespoon freshly chopped gingerroot |
1 tablespoon toasted sesame oil |
2 cremini mushrooms |
1 large leaves bok choy |
1/4 tomato |
1 garlic clove, minced |
1/3 cup coconut milk |
1 tablespoon green curry paste |
6 raw shrimp, peeled de-veined and thawed |
Directions:
1. Put rice, sesame oil and ginger in a heavy bottomed sauce pan, and simmer.
2. Chop all of your veggies thinly, and set to the side.
3. When your rice is almost done, toss in the veggies and garlic, and simmer for another 5 minute.
4. Add the coconut milk and curry paste, then bring entire pot back to a boil. Add more water if needed, make sure you have enough to cover veggies and shrimp completely.
5. When your boiling throw in the shrimp and boil for 3-4 minutes, depending on the size of your shrimp.
6. Pour your stew into a bowl and enjoy! But be careful-It's hot.
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