1 cup uncooked basmati rice
2 tbsp butter
1 lb medium shrimp, peeled and deveined
salt and pepper to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tbsp freshly grated ginger
2 tbsp red curry paste
1 12-ounce can unsweetened coconut milk
3 cups vegetable stock
juice from 1 lime
2 tbsp chopped fresh cilantro
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2 minutes; do not overcook as shrimp will cook more when put into soup, 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. Serve immediately. I added cayenne pepper to my bowl…I liked the extra kick.