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Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!


yield: 6 SERVINGS
prep: 10 MINUTES 
cook: 20 MINUTES
total: 30 MINUTES 


  • 1 cup basmati rice
  • 1 pound medium shrimppeeled and deveined
  • Kosher salt and freshly ground black pepperto taste
  • 2 tablespoons unsalted butter
  • 1 oniondiced
  • 1 red bell pepperdiced
  • 2 tablespoons red curry paste
  • 3 cloves garlicminced
  • 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


  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  • Season shrimp with salt and pepper, to taste.
  • 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.
  • Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
  • Stir in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  • Stir in rice, shrimp, lime juice and cilantro.
  • Serve immediately.

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