Shrimp and Peas with Coconut Rice

Recipe from Chef Andrea Reusing

Serves: 4

1 cup jasmine rice
1¼ cups water
¾ cup canned coconut milk
3 cups blanched green peas (fresh or frozen)
32 medium shrimp (about 1¼ pounds), peeled and deveined, with tails on
5 tablespoons unrefined coconut oil
1 cup fresh curry leaves (kalustyans.com)
1 heaping teaspoon garam masala (kalustyans.com)
1½ cups thinly sliced green garlic, both green and white parts (or four large garlic cloves, thinly sliced)

WHAT TO DO:

1.Set small pot with well-washed rice, water and pinch of salt over high heat. Bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender. Off heat, gently fold coconut milk into hot rice.

2. While rice cooks, prepare sauté: If using fresh peas, bring a medium sauté pan with 2 quarts water to a boil. Cook peas 1 minute, then drain. Spread peas out on towel-lined tray to cool and dry. (If using frozen peas, skip this step.)

3.Sprinkle shrimp with salt and let sit 5 minutes. Rinse, pat dry and set aside. Set large skillet over medium heat and swirl in ¼ cup coconut oil. Carefully add curry leaves and stand back while the leaves pop in hot oil. Once crispy, transfer leaves to towel-lined plate.

4.Add raw shrimp to hot sauté pan and cook 10-15 seconds. Add garam masala and garlic and cook 30 seconds. Add peas and cook 1 minute, or until peas are hot and shrimp almost cooked through. Season with salt and remove from heat.

5. Stir in remaining coconut oil, if desired. Add fried curry leaves and season with black pepper and salt to taste. Serve while hot, alongside coconut rice.

Garam Masala:  If you can't find it, you can make it.

Ingredients:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Instructions:
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.