Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice under cold water. Put it in a saucepan with 420 ml water and 1 g salt, and bring to a boil. Cover and cook over the lowest heat for 12 minutes, then remove from the heat and leave covered for another 5 minutes.
Prepare the vegetables and lime
Cut the zucchini into half-moons about 1 cm thick and the bell pepper into strips. Zest the lime and squeeze out the juice. Pat the shrimp dry with a paper towel.
Sauté the vegetables and aromatics
Heat the oil in a large pan over medium-high heat. Add the zucchini and bell pepper in a single layer and cook for 4 minutes, stirring occasionally; the vegetables should develop browned spots but remain firm. Add the ginger, garlic, and chili, and stir briefly for 30 seconds.
Finish the coconut sauce
Pour the coconut milk over the vegetables and add the fish sauce, brown sugar, and 2 g salt. Let it simmer gently for 5 minutes. Add the shrimp and cook for 3 to 4 minutes, until pink and no longer translucent in the center. Remove from the heat and stir in the lime juice and zest; the sauce should be delicate, savory, and distinctly tangy.
Serve
Fluff the rice with a fork and divide it among four bowls. Top with the shrimp, vegetables, and sauce, and serve immediately while the rice is fluffy and the vegetables are firm.
