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INGREDIENTS:

1 cup uncooked basmati rice

2 tablespoons unsalted butter

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

2 cloves garlic, minced

1 onion, diced

1 red bell pepper, diced

1 tablespoon freshly grated ginger

2 tablespoon red curry paste

2 (12-ounce) cans unsweetened coconut milk

4 cups vegetable stock

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

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DIRECTIONS:

1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
3. 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.
4. 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.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
6. Stir in rice, shrimp, lime juice and cilantro.
7. Serve immediately.

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