Shrimp & Zucchini Coconut Curry with Basmati Rice.

  • 1 cup
    basmati rice
  • 1 small bunch
    cilantro
  • 1 (13.5 fl oz) can
    coconut milk
  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 1 medium
    yellow onion
  • 4 medium
    zucchini squash
  •  
    black pepper
  •  
    curry powder
  •  
    fish sauce
  •  
    salt
  •  
    turmeric
  •  
    virgin coconut oil
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
    1 cup basmati rice
    ½ tsp salt
    2 cups water
  • 2
    If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks. Then, lay them out on a clean towel or paper towels and pat dry. If using fresh shrimp, skip the first step.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 3
    Wash and dry the fresh produce.
    4 medium zucchini squash
    2 (1 inch) pieces ginger root
    1 small bunch cilantro
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    Preheat a sauté pan over medium-high heat.
  • 6
    While the pan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).
    1 medium yellow onion
  • 7
    Once the pan is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 8
    Add the onion to the pan; cook, stirring frequently, until slightly softened, 3 to 4 minutes.
  • 9
    While the onion cooks, trim off and discard the ends of the zucchini; quarter the zucchini lengthwise, then slice crosswise into ¼-inch-thick pieces.
  • 10
    Add the zucchini to the pan; cook, stirring occasionally, until slightly softened, 2 to 3 minutes.
  • 11
    While the zucchini cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
    2 cloves garlic
  • 12
    Peel and grate or mince the ginger. Add to the bowl with the garlic.
  • 13
    Add the garlic, ginger, curry powder, turmeric, salt, and pepper to the pan; cook, stirring, until fragrant, 15 to 30 seconds.
    2 tsp curry powder
    1 tsp turmeric
    1 tsp salt
    ½ tsp black pepper
  • 14
    Add the coconut milk, and fish sauce to the pan; bring to a boil, then reduce the heat to medium-low and cook for 2 to 3 minutes.
    1 (13.5 fl oz) can coconut milk
    2 tsp fish sauce
  • 15
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves.
  • 16
    Add the shrimp and ¾ of the cilantro (save the rest for garnishing) to the pan; cook until the shrimp are opaque and pink, 3 to 4 minutes, then remove from the heat.
  • 17
    Uncover the rice and fluff with a fork.
  • 18
    To serve, divide the rice between bowls, top with the shrimp and zucchini curry, and garnish with the remaining cilantro. Enjoy!