Instructions

Follow the steps and taste along the way.

1. Cook the rice

   Rinse the rice under cold water. Combine it in a saucepan with 420 ml of water and 1 g of salt. Bring to a boil, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes.

   

2. Prepare the vegetables

   Finely chop the shallot, and mince the garlic and ginger. Cut the bell pepper into thin strips and halve the sugar snap peas lengthwise. Zest the lime and squeeze out the juice.

   

3. Sauté the aromatics

   Heat the oil in a large pan over medium heat. Add the shallot and cook for 2 minutes, until softened and beginning to turn lightly golden. Stir in the garlic, ginger, and curry paste; cook, stirring constantly, for 1 minute until fragrant.

   

4. Cook the vegetables in the sauce

   Pour in the coconut milk, the remaining 100 ml of water, and the fish sauce. Stir and let simmer gently for 3 minutes. Add the bell pepper and sugar snap peas and cook for another 3 minutes; the vegetables should soften but remain crisp and fresh.

   

5. Finish the shrimp and serve

   Add the shrimp and the remaining 1 g of salt. Simmer gently for 3 to 4 minutes, turning once; they are done when opaque and springy, not rubbery. Stir in the lime zest and 30 ml of lime juice. Serve with the rice and chopped cilantro.