Posted by Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!
Duration:
yield: 6 SERVINGS
INGREDIENTS
- 1 cup basmati rice
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 (12-ounce) can unsweetened coconut milk
- 3 cups vegetable stock
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS
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In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
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Season shrimp with salt and pepper, to taste.
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Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
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Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
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Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
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Stir in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
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Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
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Stir in rice, shrimp, lime juice and cilantro.
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Serve immediately.