Curry-Peanut Salmon & Coconut Rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, 1/2 cup of water, and all but 2 tablespoons of the coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon; halve the lime crosswise. Roughly chop the peanuts. In a large bowl, combine the sliced cucumbers, diced peppers, mirin, vinegar, and the juice of 1 lime half. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the peanut butter spread, remaining coconut milk, the juice of the remaining lime half, and as much of the curry paste as you'd like depending on how spicy you'd like the dish to be. In a separate bowl, combine the lime zest and chopped peanuts. Stir to coat.

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes or until opaque and cooked through. Turn off the heat. Serve the coconut rice topped with the cooked shrimp, marinated vegetables (including any liquid), and curry-peanut sauce. Garnish with the lime peanuts. Enjoy!