Coconut Shrimp Curry with Rice

Bring 2 cups of water to a boil in a medium pot. Add 2 cups of minute brown rice, reduce the heat to low, cover, and simmer for 10 to 15 minutes or until the rice is tender.

Place the shrimp in a bowl. Add the red curry paste, yellow curry powder, soy sauce, a pinch of salt, and a few grinds of black pepper. Mix until the shrimp is fully coated.

Heat a large skillet with sides over medium heat and add a drizzle of olive oil. Add the shrimp to the pan and cook for 6 to 8 minutes, stirring occasionally, until the shrimp is pink but just slightly undercooked (it will finish cooking at the end). Remove the shrimp from the skillet and set aside.

Add a little more olive oil to the skillet. Peel and chop the onion, then add it to the pan. Sauté for about 3 minutes, until the onion softens.

While the onion cooks, chop the bell pepper and peel and slice the carrots. When the onion is ready, add the bell pepper, carrots, and frozen peas to the skillet. Cook for about 3 more minutes until the vegetables are bright and beginning to soften.

Pour in the can of coconut milk, including the thick cream on top, and add ½ cup of water. Stir in the Italian seasoning and season with salt and pepper. Bring the mixture to a boil.

Once boiling, return the shrimp to the pan and cook for another 3 to 4 minutes until the shrimp is fully cooked through and everything is heated.

Serve the curry over bowls of brown rice. Top with fresh cilantro leaves and a handful of cashews.