Coconut Curry Shrimp with Jasmine Rice and Sautéed Vegetables

Rinse 1/2 cup jasmine rice under cold water until water runs clear. Add to a small pot with 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

While rice cooks, peel and devein 8 oz of shrimp if not already prepared. Pat dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper.

Slice 1/2 bell pepper into thin strips, dice 1/2 zucchini, and julienne 1 carrot. Mince 2 cloves of garlic and 1 tsp fresh ginger. Slice 1 green onion and chop 2 tbsp cilantro.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the vegetables (except garlic and ginger) and sauté for 4-5 minutes until slightly softened but still crisp. Remove from pan and set aside.

In the same pan, add remaining 1 tbsp vegetable oil. Add minced garlic and ginger, cooking for 30 seconds until fragrant.

Add 1 tbsp red curry paste to the pan and cook for 1 minute, stirring constantly to prevent burning.

Pour in 3/4 cup coconut milk, 1 tsp fish sauce, and 1 tsp brown sugar. Stir to combine and bring to a simmer.

Add the seasoned shrimp to the simmering curry sauce. Cook for 2-3 minutes per side until shrimp are pink and cooked through.

Return the sautéed vegetables to the pan and gently stir to coat with the curry sauce. Simmer for 2 minutes to heat through.

Squeeze juice from 1/2 lime into the curry and stir.

Fluff the cooked jasmine rice with a fork and transfer to a serving plate.

Pour the coconut curry shrimp and vegetables over or beside the rice.

Garnish with chopped cilantro and sliced green onions.