Shrimp & Zucchini Coconut Curry with Basmati Rice

Directions

1. Rinse the basmati rice under cold water using a strainer, then drain and place it in a small saucepan. Add salt and enough water, then bring to a boil over high heat.
2. If using frozen shrimp, thaw them under cold running water in a colander and pat dry with towels; if using fresh shrimp, skip thawing.
3. Wash and dry all fresh produce before cooking.
4. When the liquid boils, stir the rice, cover the pan, and reduce heat to low. Let it simmer until the liquid is absorbed, 15–18 minutes, then keep it covered off the heat for 5 minutes.
5. Heat a stainless steel sauté pan over medium-high heat to warm it for cooking.
6. Peel and finely dice the yellow onion.
7. Swirl virgin coconut oil in the pan to coat the bottom, then add the onion and cook, stirring often, until just softened, 3–4 minutes.
8. Trim the zucchini, cut it lengthwise into quarters, then slice crosswise into ¼-inch pieces; add to the pan and cook until just softened, 2–3 minutes.
9. Mince or grate the garlic and ginger, placing them in a small bowl together.
10. Add garlic, ginger, curry powder, turmeric, salt, and pepper to the pan and cook briefly until fragrant, 15–30 seconds.
11. Pour in the coconut milk and a splash of fish sauce, bring to a boil, then reduce heat and simmer 2–3 minutes.
12. Rinse cilantro and chop leaves, discarding stems.
13. Stir in the shrimp and ¾ of the cilantro; cook until shrimp turn pink and opaque, 3–4 minutes, then remove from heat.
14. Fluff the cooked rice with a fork.
15. To serve, divide rice into bowls, spoon over the curry with zucchini, and sprinkle with the remaining cilantro.