Thai Green Curry with Shrimp, Snap Peas, and Jasmine Rice

Rinse 1.5 cups jasmine rice under cold water in a fine-mesh strainer for 30 seconds until water runs mostly clear, then drain well.

In a medium saucepan, bring 2.25 cups water to a boil over high heat. Add the rinsed rice and 0.5 tsp salt, stir once, then reduce heat to low, cover with a tight-fitting lid, and cook for 18 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While rice cooks, prepare the curry paste: Roughly chop 4 garlic cloves and 1 shallot. Remove seeds from 3 green Thai chiles if you prefer less heat, or leave them for more spice. Roughly chop the chiles.

Place the chopped garlic, shallot, chiles, 0.5 cup fresh cilantro leaves, and 0.25 cup fresh basil leaves into a food processor. Pulse 8-10 times until a coarse paste forms, scraping down sides as needed. Set the curry paste aside.

Pat 1.5 lbs large shrimp dry with paper towels—this is essential for proper searing and browning.

Heat 3 tbsp vegetable oil in a large heavy-bottomed skillet or wok over medium-high heat. When the oil shimmers and a drop of water sizzles immediately upon contact, add the dried shrimp in a single layer.

Sear the shrimp for 2-3 minutes without moving them, allowing them to develop a light golden color on the first side. Flip and sear for another 1-2 minutes on the second side until the shrimp are opaque and just cooked through (they should still be slightly tender in the center). Transfer the seared shrimp to a clean plate.

In the same skillet, reduce heat to medium and add the prepared curry paste. Stir constantly for 2-3 minutes, allowing the paste to cook and release its aromatic oils. The mixture will become fragrant and slightly darker.

Slowly pour 14 oz full-fat coconut milk into the skillet while stirring constantly to combine with the curry paste. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for 3-4 minutes.

Add 1.5 tbsp fish sauce and 1 tbsp palm sugar to the curry. Stir well to dissolve the sugar and distribute the fish sauce evenly. Taste the sauce and adjust seasoning as needed.

Trim the stem ends from 8 oz snap peas and discard any strings along the pods. Add the snap peas to the simmering curry and cook for 3-4 minutes until they are tender-crisp and still bright green.

Return the seared shrimp to the skillet and gently fold them into the curry. Simmer for 1-2 minutes just to heat the shrimp through and marry the flavors—do not overcook or the shrimp will become rubbery.

Cut 2 limes in half. Squeeze the juice from one lime half into the curry and stir to combine. Taste and adjust seasoning with additional fish sauce for saltiness, palm sugar for sweetness, or lime juice for acidity as needed.

Divide the fluffed jasmine rice among four serving bowls. Ladle the green curry with shrimp and snap peas over the rice. Garnish each bowl with the remaining 0.25 cup fresh basil leaves, and serve with the remaining lime halves on the side for squeezing.

Serve immediately while the curry is hot and the rice is still steaming.