Thai Green Curry Coconut Shrimp with Black Rice


Forbidden Black Rice

Just use two parts water to one part rice.  For example, bring 4 cups of water to a boil.  Add 2 cups rice & return to a boil.  Reduce heat, wrap a kitchen towel around the pot lid & cover the pan.  Be CAREFUL that your kitchen towel is nowhere near the flame.  You don't HAVE to take this step but it is supposed to produce a fluffier rice.  Let the rice sit unmolested on lowest heat for about 45 minutes.  Check the texture.  If it isn't soft enough yet, let it sit another 15 minutes.

Or just use a rice cooker.

Green Curry Coconut Shrimp


1 4oz can green curry paste

1 14oz can coconut milk (lite or not - your call)

1 potato - peeled & cut into cubes

3 carrots - chopped

1 cup peas

1 lb shrimp - cleaned

1 TBS brown sugar

1 TBS sugar

1/4 cup heavy cream (optional)

Cilantro for garnish

Lime wedges (optional)


Put everything in a pot & simmer until the vegetables are tender.  You can elect to put the shrimp in after the veggies are cooked to avoid overcooking the shrimp.

Serve with rice & garnish with chopped cilantro & lime wedges.