Ingredients You'll Need
- 1 cup basmati rice
- 2 tbsp. unsalted butter
- 2 lbs. Prawns
- 2 garlic cloves, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tbsp. ginger, freshly grated
- 2 tbsp. red curry paste
- 2 (12 oz) cans unsweetened coconut milk
- 4 cups vegetable stock
- Juice of 1 lime
- 2 tbsp. fresh cilantro, chopped
- Salt and pepper to taste
Directions
- Cook rice according to package directions in a saucepan or in a rice cooker
- Melt butter in a large stockpot or dutch oven over medium high heat
- Add prawns, pepper, onions, salt and pepper to taste
- Cook, stirring occasionally, until pink (about 2-3 min.), then remove from pan
- Stir in ginger until fragrant (about 1 min.)
- Whisk in curry paste until well combined
- Gradually whisk in coconut milk and vegetable stock, cook, whisking constantly, until well mixed
- Bring to a boil; reduce heat and simmer until slightly thickened (about 10 minutes)
- Stir in rice, shrimp, lime juice and cilantro
