- 1 13.5-ounce can coconut milk
- 2 tablespoons Thai green curry paste
- 2 small to medium zucchini or summer squash (or 1 of each), cut into chunks
- 1 pound 11-15 count shrimp, peeled and deveined
- 1 lime, quartered
- 1 handful cilantro leaves, roughly chopped
- 1 long green chili, sliced into thin rings
- 2 scallions, thinly sliced
In a large saucepot, combine the coconut milk and curry paste over medium heat. Bring the mixture to a bubble, and add the zucchini and squash. Cook 7 minutes, then add the shrimp, and cook another 4 minutes, until the shrimp are pink, opaque, and curled. The curry is done!
Put some rice or cellophane noodles in the bottom of a bowl, and top with the curry. To gild the lily, add lime wedges, chopped fresh cilantro, and sliced chili on top of the curry.
On the Side
Cook ½ cup parboiled rice in ¾ cup boiling water with a pinch of salt and a drizzle of canola or vegetable oil. Bring to a boil on high heat, stir once, then cover, and cook on the lowest heat for 16 to 18 minutes. Fluff the rice with a fork.
Or, pour boiling water to cover 3 ounces Maifun (rice sticks or thin rice noodles) in a large metal bowl, and let sit for 10 minutes. Drain.
I always keep raw, peeled, and deveined shrimp in my freezer. I buy them at Costco. I defrost them quickly in a bowl of room temperature water.
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