1 cup basmati rice, uncooked
1 pound medium-sized shrimp, cleaned, peeled, & deveined
2 cloves garlic, minced
2 tablespoons red curry paste
3 cups low-sodium vegetable stock
1 medium onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
1 12-oz can coconut milk
3 tablespoons fresh cilantro, chopped
2 tablespoons unsalted butter
1 lime
1 teaspoon red pepper flakes (optional)
Kosher salt & freshly ground black pepper
In a large pot, cook the basmati rice according to the package instructions, using a 2:1 water to rice ratio. Set aside when cooked.
In another large pot, melt the butter over medium-high heat.
When melted, add the shrimp, and season with salt & pepper. Let sauté in the butter until shrimp are pink on the outside, about 2-3 mins per side. Remove the shrimp and set aside.
In the same pot, add the garlic, onions, and red bell pepper. Stir occasionally, until the vegetables become translucent and tender, about 3-5 mins.
Add grated ginger to the pot, and stir until fragrant, about 1-2 mins.
Add red curry paste to the pot, and whisk together until thoroughly combined.
Slowly add the vegetable stock and coconut milk to the pot, whisking constantly, until the entire soup is well incorporated.
Bring soup to a boil, then immediately reduce heat to medium-low, partially cover, and allow to simmer and thicken, about 10 mins.
When the soup has reached the desired thickness, add the shrimp, 2 tablespoons cilantro, red pepper flakes, and juice of one lime to the pot. Season with salt and pepper to taste. Continue to simmer for 2-4 more mins.
To serve, place a scoop of basmati rice in each individual bowl, and ladle the soup on top of the rice.
Garnish with extra cilantro and/or lime juice, and serve immediately.
Pro-tip: Try to not overcook the shrimp! Overcooked shrimp can become tough and rubbery.
Pro-tip: Add the basmati rice to the pot if you plan on eating the whole thing, but keep separate if you're planning on leftovers! Rice does not sit well in liquid for so long!
