- 1 cup uncooked basmati rice
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined and cut into thirds
- Kosher salt and freshly ground pepper, to taste
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 red bell pepper, diced
- 2 teaspoons freshly grated ginger
- 2 tablespoons red curry paste
- 2 (12 oz.) cans unsweetened coconut milk
- 4 cups chicken stock
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Steamed bean sprouts as garnish
In a large saucepan, cook the rice according to the package instructions and set aside. Melt the butter in a large stockpot or Dutch Oven over medium high heat. Add the shrimp and salt and pepper, to taste. Cook the shrimp until pink, stirring occasionally, about 2-3 minutes then 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 chicken stock and cook, whisking constantly 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 and enjoy!