Thai Shrimp Red Curry Recipe with Vegetables

spicesinmydna.com

mwp

subheading: For the infused rice:

1 ¾ cups water

1 cup basmati rice

3 cardamom pods, crushed with the back of a knife*

2 star anise pods*

½ teaspoon salt

subheading: For the curry:

1 tablespoon coconut oil

3 cloves garlic, finely chopped

1 tablespoon freshly grated ginger

2 scallions, thinly sliced

1 medium shallot, thinly sliced

¼ cup Thai red curry paste*

2 (14.5 ounce) cans full-fat coconut milk*

½ teaspoon salt

¼ teaspoon pepper

1 pound large shrimp, peeled and deveined

1 yellow bell pepper, very thinly sliced

1 small-medium broccoli crown, cut into small florets

2 large carrots, shaved into ribbons with a vegetable peeler

zest of 1 lime

juice of 1 lime

1 tablespoon soy sauce

¼ cup chopped cilantro, plus extra for serving

thai basil for serving*

thinly sliced scallions for serving

lime wedges for serving

Directions at spicesinmydna.com

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