Skip the take-out and enjoy this homemade version that’s bursting with flavor and freshness. It’s quick to make, incredibly delicious, and much healthier than anything you’d order out. Once you try it, you’ll wonder why you ever called for delivery.
What makes this recipe so irresistible is how effortless and rewarding it is to prepare. With simple ingredients and bold taste, it’s proof that homemade meals can be both easy and amazing. One bite, and this will become your new favorite weeknight go-to.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
-
1 cup basmati rice
-
1 pound medium shrimp, peeled and deveined
-
Kosher salt and freshly ground black pepper, to taste
-
2 tablespoons unsalted butter
-
1 onion, diced
-
1 red bell pepper, diced
-
2 tablespoons red curry paste
-
3 cloves garlic, minced
-
1 tablespoon freshly grated ginger
-
1 (13.5-ounce) can coconut milk
-
3 cups vegetable stock
-
2 tablespoons freshly squeezed lime juice
-
2 tablespoons chopped 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.
- Stir in rice, shrimp, lime juice and cilantro. Serve immediately.
Please leave a star rating and comment to let us know how you liked this recipe!Source
