Categories: Mediterranean/Middle East
Ingredients
- 1 cup uncooked Jasmine rice
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 2-inch piece ginger, peeled and grated
- 1 tbsp green curry paste
- 1 can (14.5 oz) coconut milk
- 1/2 cup chicken broth
- 1 large sweet potato (about 3/4 lb)
- 2 cups cauliflower florets
- 1 medium onion, diced
- 3/4 lb raw shrimp, peeled and de-vained
- 1/4 cup fresh basil, chopped
- juice of 1 lime
- 1/2 tsp salt
Directions
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Bring 3 cups water to a boil in a medium saucepan. Stir in rice, reduce to a simmer and cover. Cook 20 minutes or until liquid is absorbed. Meanwhile, heat oil in a large, lidded skillet over medium heat. Add garlic and ginger; cook 1 minute. Add curry paste; cook 30 seconds. Whisk in coconut milk and chicken broth; bring to a boil. Mix in sweet potato and reduce heat to a simmer. cover and cook 5 minutes. Add cauliflower and onion; cover and simmer 10 minutes or until tender. Stir in shrimp, basil, lime juice, and salt. Cook uncovered for 3 minutes. Serve over cooked Jasmine rice.