Thai Style Wild Gulf Shrimp with Red Curry Coconut broth

Course: Main Dish

Cuisine: Shrimp

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Servings: 4 People

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Ingredients

• 2 teaspoons vegetable oil or any neutral cooking oil
• 1 carrot, julienned
• 1 red pepper, sliced lengthwise
• 2 shallots, finely chopped
• 1 cup sliced shiitake mushrooms (baby portabella can be used as well)
• 2-3 tsp red curry paste (adding extra will give it a more robust curry flavor)
• 1 tsp chili garlic sauce (optional)
• 2 cups chicken broth
• 1/2 cup coconut milk
• 1/2 tsp salt
• 1/2 cup cilantro, roughly chopped
• 2 scallions, green part only, sliced on a diagonal
• 1/2 lime, squeezed (remaining quartered to be served alongside the finished dish)
• 2 cups basmati rice

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Instructions

1. Prepare basmati rice per instructions on the box.
2. Heat the vegetable oil over medium heat.
3. Add carrots, mushrooms, and red peppers. Sauté for 3-5 minutes.
4. Add shallots and continuously stir until they begin to brown.
5. Add red curry paste and stir until aromatic, about 30 seconds.
6. Add chicken broth, coconut milk, and a pinch of salt. Simmer until broth has slightly reduced.
7. Place the peeled and deveined shrimp in the broth. Stir to cover the shrimp with broth. Cook for 1-2 minutes, then flip shrimp and turn off the heat.
8. Plate the rice, then spoon vegetables and shrimp over the rice.
9. Ladle the broth over the dish.
10. Garnish with lime and fresh cilantro.