Ingredients:
8 cups chicken stock
4 cups water
1 tablespoon green curry paste
4 garlic cloves, smashed
2 inches ginger, peeled and sliced
1 teaspoon coriander seeds, crushed
2 cups cilantro (to garnish) or 2 cups Thai basil, plus some extra ( to garnish)
1 cup jasmine rice
3/4 cup medium shrimp, peeled and deveined
1 (14 ounce) cans coconut milk
1/4 lb snow peas, trimmed and cut into strips
2 tablespoons fish sauce
2 tablespoons fresh lime juice
salt
lime wedges ( to garnish)
Directions:
Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
Simmer until ginger is softened, about 15 minutes.
Strain in a sieve lined with paper towels, and discard solids.
Return to stockpot.
Add rice, simmer uncovered 15 minutes.
Add shrimp and cook through until it turns pink, 3-4 minutes.
Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
Remove from heat, stir in lime juice.
Garnish with lime wedges and extra basil or cilantro.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.