Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!
4.9 stars (152 ratings)
Ingredients
1cupbasmati rice
1poundmedium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
1onion, diced
1red bell pepper, diced
2tablespoonsred curry paste
3clovesgarlic, minced
1tablespoonfreshly grated ginger
1 (12-ounce) canunsweetened coconut milk
3cupsvegetable stock
2tablespoonsfreshly squeezed lime juice
2tablespoonschopped fresh cilantro leaves
Instructions
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; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.