Preparation

1. In a saucepan, cook the green curry sauce over low heat for 5 minutes, stirring, or until hot, then set aside.
   
   
2. In a bowl, combine garlic, ginger, and zest of half a lime. Set aside.
   
   
3. Cut peppers into strips, zucchini into sticks and carrots into ribbons using a vegetable peeler. Set aside. Cut celery into sticks and separate from other vegetables.
   
   
4. Wiped off shrimp with paper towel and set aside.
   
   
5. Pour vinegar and rice into rice cooker. Cook according to the manufacturer's instructions.
   
   
6. Heat olive oil in a wok over medium-high heat. Add celery and cook for 2 to 3 minutes. Add the remaining vegetables and cook for a further 2 minutes. Remove vegetables from wok and set aside in a bowl.
   
   
7. Reheat olive oil in wok. Add garlic, ginger and lime zest. Add shrimps and stir for about 2 minutes. Add the green curry sauce and stir for 1 minute. Add vegetables and cook for a further 1 minute. Set aside.
   
   
8. Divide rice among bowls, then add your stir-fry. Sprinkle with fresh coriander leaves. Serve immediately.