CONTENTS
1 cup uncooked basmati rice
2 tablespoons of unsalted butter
1 pound medium shrimp, peeled and shelled
Kosher salt and freshly ground black pepper to taste
2 cloves of garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon freshly grated ginger
2 tablespoons of red curry paste
1 (12 ounce) can unsweetened coconut milk
3 cups of vegetable broth
Juice of 1 lime
2 tablespoons chopped fresh coriander leaves
INSTRUCTIONS
In a large pot with 1 1/2 cups water, cook the rice according to the package directions; set aside
Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add shrimp, salt and pepper to taste. Cook for about 2-3 minutes until golden brown, stirring occasionally; set aside
Add the garlic, onion, and bell pepper to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir the ginger for about 1 minute until fragrant.
Beat the curry paste until well blended, about 1 minute. Gradually whisk in the coconut milk and vegetable broth and cook, stirring constantly, for about 1-2 minutes, until blended.
boil; Reduce heat and simmer for about 8-10 minutes, until slightly darkened.
Stir in rice, shrimp, lemon juice and coriander.
Serve now.