Thai Green Curry Stew, With Shrimp and Veggies

• 13 cup short grain brown rice
• 1 tablespoon freshly chopped gingerroot
• 1 tablespoon toasted sesame oil
• 2 cremini mushrooms
• 1 large leaves bok choy
• 14 tomatoes
• 1 garlic clove, minced
• 13 cup coconut milk
• 1 tablespoon green curry paste
• 6 raw shrimp, peeled de-veined and thawed

1. Put rice, sesame oil and ginger in a heavy bottomed sauce pan, and simmer.
2. Chop all of your veggies thinly, and set to the side.
3. When your rice is almost done, toss in the veggies and garlic, and simmer for another 5 minute.
4. Add the coconut milk and curry paste, then bring entire pot back to a boil.
5. Add more water if needed, make sure you have enough to cover veggies and shrimp completely.
6. When your boiling throw in the shrimp and boil for 3-4 minutes, depending on the size of your shrimp.
7. Pour your stew into a bowl and enjoy!
8. But be careful--It's hot.

short grain brown rice, gingerroot, sesame oil, mushrooms, choy, tomatoes, garlic, coconut milk, green curry, shrimp

Taken from www.food.com/recipe/thai-green-curry-stew-with-shrimp-and-veggies-303072 (may not work)