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Thai Curry Shrimp

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  • Thai Curry Shrimp

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Name:	Thai Green Curry with Shrimp.jpg
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ID:	714857
    1/2 pound Bellaverde® broccoli
    8 ounces Thai fragrant rice
    1 14 ounce can reduced fat coconut milk
    2 tablespoons Thai Green Curry paste
    1 teaspoon fish sauce
    1 teaspoon granulated sugar
    1 pound raw peeled tiger prawns(shrimp) , thawed if frozen
    1 8 ounce can sliced bamboo shoots, drained
    4 green onions, sliced
    zest and juice 1 lime
    3 tablespoons fresh chopped cilantro
    METHOD:
    1. Prepare the bellaverde® broccoli by trimming a little off the end of each spear. Place the rice in a sieve, rinse under with cold water, then cook in a medium pan of boiling water for 10 mins or until tender.
    2. Whilst the rice cooks place the coconut milk, curry paste, fish sauce and sugar in a large frying pan or wok. Slowly bring to the boil, then add the bellaverde® broccoli , reduce the heat, cover and simmer for 3-4 mins or until just tender.
    3. Stir in the spring onions, prawns and bamboo shoots and stir well. Bring the mixture back to the boil, then simmer for 2 mins, stirring occasionally until the prawns have turned pink. Stir in the lime zest and juice and cilantro.
    4. Drain the rice in a sieve and divide between four bowls, top with the prawn curry and serve.
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