Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice under cold water. Combine it in a saucepan with 360 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 leave covered for 10 minutes to finish steaming.
Prepare the vegetables and lime
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.
Sauté the aromatics
Heat the oil in a large pan over medium heat. Add the shallot and sauté for about 2 minutes, until softened. Stir in the garlic, ginger, and curry paste and sauté for another 1 minute, stirring constantly.
Simmer the vegetables in the coconut sauce
Pour in the light coconut milk, the remaining 100 ml of water, and the fish sauce. Let it simmer gently for 3 minutes. Add the bell pepper and sugar snap peas and cook for another 3 minutes, until the vegetables are tender but still firm.
Cook the shrimp and serve
Add the shrimp and the remaining 1 g of salt. Simmer gently for 3 to 4 minutes, turning them once; they are done when opaque and firm. Stir in the lime zest and about 30 ml of lime juice. Serve with the rice and chopped cilantro.
