Veggies and shrimp green curry

Throughout my childhood my dad enjoyed slow cooking on the weekends, making dishes like chilies and his mouthwatering chowders. Cooking was definitely a happy place for him, and I know this because when my dad cooked he whistled, and he always whistled when he was focused and enjoying something.



Although my dad never followed a recipe, I eventually managed to get him to write down the recipe for his seafood chowder for me, and since then it has morphed into this green curry—a favourite in my home because it is full of rich flavours and incredibly filling. Serve my Veggie Rolls with Spicy Almond Sauce as a starter.

The arrowroot starch helps to make the broth is nice and thick, but you can skip it if your broth is creamy enough from the coconut milk.

  1. In a medium saucepan, combine the rice and water and bring to a boil over high heat. Reduce the heat to low, cover and cook for 25 to 30 minutes, until the rice is tender. Remove from the heat and fluff with a fork. Keep warm.
  2. Meanwhile, melt the coconut oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the mushrooms and cook for another 5 minutes. Add the cauliflower, yellow pepper and sugar snap peas and cook for 5 more minutes.
  3. Stir in the coconut milk. Add the shrimp and cook for 3 to 4 minutes, just until pink and plump. Stir in the green curry paste.
  4. If you’d like your soup a bit thicker, in a small bowl, whisk together the arrowroot starch and ¼ cup water and add to the pot. You can skip this step if the soup is already creamy enough.
  5. Remove from the heat and let the flavours mingle for 5 minutes with the lid on. Serve hot over the brown rice and garnish with cilantro. Store in an airtight container in the fridge for up to 3 days.

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