Thai Light Green Coconut Curry

Rinse 2 cups of dry jasmine rice under cold water until the water runs clear. In a pressure cooker, combine the rinsed rice with 2 cups of water and 0.25 tsp salt. Secure the lid, select high pressure for 3 minutes, then allow a natural pressure release for 10 minutes before fluffing with a fork.

While the rice cooks, wash and trim 1.5 cups of sugar snap peas. Drain and rinse 8 oz of canned bamboo shoots. Peel and mince 1 tbsp of fresh ginger. Cut 1 whole lime in half and squeeze to yield 1 tbsp of juice. Slice the 0.5 lb of leftover chicken breasts and prep the 0.5 lb of leftover large shrimp, keeping them in separate bowls.

Heat 1 tbsp of neutral oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 tbsp of minced fresh ginger and 1 tbsp of lemongrass paste, sautéing for 1 minute until fragrant.

Stir in 2 tbsp of green curry paste and cook for 1 minute, stirring constantly to toast the paste and release its aromatics without burning.

Pour in 14 fl oz of light coconut milk and 1 cup of vegetable broth. Stir in 1.5 tbsp of low-sodium soy sauce and 1 tsp of brown sugar, scraping up any bits from the bottom of the pot. Bring the liquid to a gentle simmer over medium-low heat.

Add the trimmed 1.5 cups of sugar snap peas and the drained 8 oz of canned bamboo shoots to the pot. Simmer uncovered for 4 minutes until the snap peas are vibrant green and tender-crisp.

To accommodate dietary preferences, temporarily divide the curry broth and vegetables into two pans, or separate them during plating. For your husband, add the 0.5 lb of sliced leftover chicken to his portion of the curry. For yourself, add the 0.5 lb of leftover large shrimp to your portion. Simmer both gently for 2 minutes just until the proteins are warmed through, then stir in 1 tbsp of fresh lime juice.

Serve the hot curry over 1 cup of the cooked jasmine rice per serving (using 3 cups of cooked rice total for tonight's dinner). Allow the remaining 3 cups of cooked jasmine rice to cool completely, then transfer it to an airtight container and store in the refrigerator to use on Day 5.