Thai Shrimp Curry

• 1 cup brown Jasmine rice organic
• 2 1/2 cups water
• 1 teaspoon peanut oil organic
• 1/2 shallot organic, sliced
• 3 cloves garlic organic, chopped
• 1 pinch salt and pepper
• 1 red pepper organic, sliced
• 1 cup organic carrots shredded
• 1 cup mushrooms sliced organic
• 1 cup snow peas
• 1/2 cup plum tomatoes whole organic sugar, can also use grape
• 30 shrimp mediums, peeled, deveined, and thawed if using frozen
• 1 can light coconut milk
• 1 teaspoon Thai red curry paste
• 1 teaspoon fish sauce
• 1 lime organic
• 1 lime sliced for garnish
• 4 teaspoons green onions sliced organic, to use as a garnish

1. Rinse 1 cup Organic Brown Jasmine Rice well
2. Add to 2 1/2 cups of water and 1 T olive oil. Bring to a boil and simmer on low, covered, 40-45 minutes until tender.
3. Meanwhile, saute shallot and garlic in 1 T peanut oil with a pinch of salt and pepper for 5-6 minutes over medium high heat
4. Add red pepper and saute 2-3 minutes
5. Add carrots and mushrooms, saute 2-3 minutes
6. Add snow peas, tomatoes, shrimp, curry paste, fish sauce, coconut milk, and lime juice; mix together well, bring heat to high and cook for about 7-8 minutes until shrimp are fully cooked
7. Serve immediately over brown jasmine rice and garnish with a slice of lime and sliced green onions

brown jasmine rice, water, peanut oil, shallot, garlic, salt, red pepper, carrots, mushrooms, snow peas, tomatoes, shrimp, light coconut milk, red curry, fish sauce, lime organic, lime, green onions

Taken from www.yummly.com/recipe/Thai-Shrimp-Curry-1676129 (may not work)