Shrimp in Lime-Coconut Sauce with Rice

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.