Thai Curry with Shrimp, Crunchy Vegetables and Brown Rice

Rinse the brown rice and cook it in salted water for about 25–30 minutes, until soft but still slightly firm to the bite. Drain.

Heat the oil in a wok or a larger pan. Add the curry paste and fry it over medium heat for 1 minute to release its aroma. Stir in the chopped garlic and grated ginger and fry for another 30 seconds.

Pour in the coconut cream and add the honey. Mix well so the paste completely dissolves into the liquid. Once the sauce comes to a boil, add the sliced bell pepper and broccoli.

Reduce the heat and cook the vegetables for 5–7 minutes, until slightly softened but still crunchy.

Add the shrimp to the pan. Cook for just 2–3 minutes (depending on size), until they turn pink and become firm. Don't overcook them so they stay juicy.

Remove the dish from the heat, stir in the lime juice and season with more salt if needed.

Serve the curry in deep plates over the brown rice and generously sprinkle with fresh cilantro.