4 cups jasmine rice
As needed, vegetable oil
6 lbs. peeled, deveined medium shrimp
12 cups roll-cut green and yellow zucchini
6 cups prepared Thai Yellow Curry Sauce
6 cups blanched yard-long beans, cut into 2" pieces
12 cups cherry tomatoes, halved
3 cups Thai basil leaves
Crispy Thai Rice (recipe follows)
1. For Crispy Thai Rice, cook 4 cups jasmine rice according to package directions; cool slightly. Spread rice on an oil-free sheet pan, sprinkle with water and press down firmly with spatula to form an even layer about ¼" thick.
2. Place rice in 150°F oven for 3-4 hours or until completely dry and starting to crack. Break into irregular pieces; store in an air-tight container until needed. Deep-fry in hot vegetable oil (350°F) until puffed and lightly colored.
3. For each serving of Thai Yellow Curry Shrimp to order: In a wok or sauté pan, heat 1 tsp. oil over high heat. Add 4 oz. shrimp and ½ cup zucchini; sauté until shrimp turns pink and zucchini starts to soften.
4. Add ¼ cup curry sauce and ¼ cup beans; bring to simmer. Add ½ cup cherry tomatoes and 2 Tbsps. basil; simmer 1 minute more. Arrange on plate; garnish with a few pieces of Crispy Thai Rice.
Photo and recipe: Kikkoman