6 Servings 30 min Cook
1 Cup White Rice
2 Tbsp Butter
18 Oz Shrimp
1 Dash Salt
1 Dash Pepper
2 Cloves, minced Garlic
1 Cup, chopped Onions
1/2 Cup, chopped Red Bell Pepper
1 Tbsp Ginger Root
2 Tbsp Curry Paste
3 0 Cup Coconut Milk
4 Cup Vegetable Broth
1 Lime yields Lime Juice
2 Tbsp Fresh Cilantro
Prepare rice as per package directions; set aside.
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.
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.
Whisk in curry paste until well combined, about 1 minute.
Gradually whisk 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.