master

In this Thai-style dish, tender bites of shrimp, chickpeas, and zucchini are cooked alongside a flavorful mix of sweet coconut milk, spicy curry paste, and savory dried shiitake mushrooms (plus the flavorful water they rehydrate in). We’re serving it with fluffy jasmine rice, which is perfect for soaking up the curry’s vibrant flavors.

Ethan Mick

with Jasmine Rice

Spicy Shrimp & Vegetable Curry

Tail-On Shrimp (Peeled & Deveined)

15.5-Ounce Can Chickpeas

Light Coconut Milk

Jasmine Rice

Zucchini

Garlic

Yellow Curry Paste

Shallot

Dried Shiitake Mushrooms

Rice Vinegar

Place the **mushrooms** in a medium bowl; add **1/2 cup of hot water**. Set aside to rehydrate at least 10 minutes. Wash and dry the **zucchini**; quarter lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop **2 cloves of garlic**. Peel and thinly slice the **shallot**. Drain and rinse the **chickpeas**. Pat the **shrimp** dry with paper towels; remove the tails. Season with salt and pepper.

Prepare the ingredients:

In a small pot, combine the **rice** and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:

While the rice cooks, in a medium pan (nonstick, if you have one), heat **1 teaspoon of olive oil** on medium-high until hot. Add the **zucchini pieces** in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

Brown the zucchini:

While the rice continues to cook, reserving the **mushroom water**, transfer the **rehydrated mushrooms** to a cutting board; roughly chop. In the same pan, heat **1 teaspoon of olive oil** on medium-high until hot. Add the **chopped mushrooms** **and garlic** and **sliced shallot**. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add **as much of the curry paste as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the **chickpeas**, **coconut milk** (carefully, as the liquid may splatter), and **reserved mushroom water**. Increase the heat to high and bring to a boil. Once boiling, cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened. Add the **seasoned shrimp**. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is thickened and the shrimp are opaque and cooked through.

Start the curry & cook the shrimp:

Add the **browned zucchini** to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in the **vinegar**. Taste, then season with salt and pepper if desired. Serve the **finished curry** with the **cooked rice**. Enjoy!