Photo: Jaden Hair
Jaden Hair, who writes the blog Steamy Kitchen, promises this entire meal comes together in a flash. She cooks jasmine rice in the microwave while a coconut Thai curry—which you can make with shrimp, chicken or tofu—simmers on the stove.
Heat a skillet over medium high heat. Once hot, add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Stir in the basil and serve over cooked rice.
To make the rice, scoop the grains into a tall microwave-safe container, pot or steamer. Fill the pot with water and swish the water and rice with your hands. Pour out the water, keeping the rice in the pot (just cup your hands around the rice to prevent it from pouring out). Repeat 2-3 more times until the water is just barely cloudy.
Add enough water to cover the rice by about 1" (about 2 1/4 cups of water).
Microwave on high for 9 minutes. Let rest, covered, for 3 minutes.
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Published on August 03, 2012