Ingredients
- 1 cup dry basmati rice (cooked to package directions)
- 3 tablespoons butter
- 1 pound shrimp (medium size, peeled and deveined)
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon freshly grated ginger
- 2 tablespoon red curry paste
- 2 cans (12 ounce) unsweetened coconut milk
- 4 cups vegetable stock
- 1 lime (juice of)
- 2 tablespoons chopped fresh cilantro leaves
How to Make
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Step 1: Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
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Step 2: Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
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Step 3: Whisk in curry paste until well combined, about 1 minute.
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Step 4: Gradually whisk in coconut milk and vegetable stock, cook whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
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Step 5: Stir in rice, shrimp, lime juice and cilantro.
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Step 6: Serve immediately.
We hope you enjoy this recipe!
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