Cooking Instructions
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Step 1
Prepare the
Basmati Rice (65 g)
according to the package's instructions.
Step 2
Parboil
Yukon Gold Potato (1)
and
Sweet Potato (1)
. Parboil means to partially cook in boiling water. Season a pot of cold water with plenty of kosher salt (1/2 tsp) and cook the potatoes until they are partially cooked, but not yet fork-tender.
Step 3
Peel and devein the
Medium Shrimp (10)
. Rinse them and set aside in the refrigerator until you need them.
Step 4
In a food processor, puree the
Garlic (3 cloves)
,
Fresh Ginger (2.5 cm)
,
Onion (1)
,
Red Bird's Eye Chili Pepper (1/2)
, zest from
Lime (1)
,
Cumin Seeds (as needed)
, and
Whole Coriander Seeds (as needed)
.
Step 5
In a medium pan over medium-high heat, heat up
Canola Oil (15 mL)
. Fry pureed mixture for 2-3 minutes. Add
Ground Turmeric (6 g)
and saute for an additional 1 minute.
Step 6
Add
Water (480 mL)
,
Brown Sugar (20 g)
, Lime Juice,
Lemongrass (1 stalk)
,
Fish Sauce (30 mL)
, and
Kosher Salt (3 g)
. Simmer for 20 minutes.
Step 7
Add the
Coconut Milk (1 can)
and simmer for an additional 5 minutes.
Step 8
Add raw shrimp, parboiled vegetables and
Green Beans (1 handful)
to curry sauce and cook over medium heat until just cooked through.
Step 9
Garnish with
Fresh Thai Basil (to taste)
and serve over rice.
