Cooking Instructions
1.
Prepare the
Basmati Rice (2 cups)
according to package's instructions.
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.
3.
Peel and devein the
Medium Shrimp (10)
. Rinse them and set aside in the refrigerator until you need them.
4.
In a food processor, puree the
Garlic (3 cloves)
,
Fresh Ginger (1 in)
,
Onion (1)
,
Red Bird's Eye Chili Pepper (1/2)
,
Limes (1/2 tsp)
,
Cumin Seeds (1/2 tsp)
, and
Whole Coriander Seeds (1/2 tsp)
.
5.
In a medium pan over medium-high heat, heat up
Canola Oil (1 Tbsp)
. Fry pureed mixture for 2-3 minutes. Add
Ground Turmeric (1 Tbsp)
and saute for an additional 1 minute.
6.
Add
Water (2 cups)
,
Brown Sugar (1 Tbsp)
,
Lime Juice (2 Tbsp)
,
Lemongrass (1 stalk)
,
Fish Sauce (2 Tbsp)
, and
Kosher Salt (1/2 tsp)
. Simmer for 20 minutes.
7.
Add the
Coconut Milk (1 can)
and simmer for an additional 5 minutes.
8.
Add raw shrimp, parboiled vegetables and
Green Beans (1 handful)
to curry sauce and cook over medium heat until just cooked through.
9.
Garnish with
Fresh Thai Basil (to taste)
and serve over rice.