1 cup brown rice
2 tbsp butter
1 tbsp chopped ginger
1 tbsp chopped garlic
1-2 tbsp green curry paste (depending on how spicy you want it--some green curry pastes are spicier than others)
1 onion, chopped
1/2 bunch cilantro, chopped
2 cups mushrooms, thick slices
2 cups sliced zucchini
1 10 oz. can bamboo shoots
1 lb. white fish (cut into 3 inch chunks) or shrimp (I used Pacific Rock Cod)
1 16 oz. can coconut milk (use full fat for extra creaminess
1 cup chicken or vegetable broth
basil leaves for garnish
Begin brown rice according to package, adding a couple tablespoons of onion, cilantro, and butter for flavor.
Saute curry paste and a quarter of the coconut milk (if you refrigerate it for a couple of hours before hand, the fat will separate and you can use that in the beginning) over medium heat in a soup pot or a wok. After a couple of minutes, add the ginger and garlic and continue sauteing for a couple of minutes. Add the zucchini, mushrooms, and onion, tossing to coat with the curry paste and letting it cook for a few minutes. Add the rest of the coconut milk, chicken or vegetable stock, cilantro (reserve some for garnish), bamboo shoots, and fish. Turn the heat down to low and cover with a lid for 10-15 minutes or until the fish is cooked through. Make sure to stir occasionally and gently, as the fish will break apart as it cooks. Let sit for 5 minutes to allow the curry to thicken.
If the the curry is not spicy enough, you can add a little more at any point. If it is too hot, add a splash of vinegar or lime to cool it down.
Serve the curry over the brown rice with cilantro, basil, and lime for garnish.
Thanks Danse, and good luck! Readers, give Danse a thumbs up if you like this recipe!