| Prep Time | 15 Minutes |
| Cook Time | 10 Minutes |
| Servings |
People
|
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 mushroom 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 chilli 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
Ingredients
|
|
Instructions
- Prepare basmati rice per instructions on the box
- Heat the vegetable oil over medium heat
- Add carrots, mushrooms, and red peppers for 3-5 minutes
- Add shallots and continuously stir until they begin to brown
- Add red curry paste and stir until aromatic, about 30 seconds
- Add chicken broth, coconut milk, pinch of salt
- Simmer until broth has slightly reduced
- Place the peeled and deveined shrimp in the broth. Stir around so they are covered by the broth. Cook 1-2 minutes then flip shrimp and turn off heat.
- Plate the rice, then spoon vegetables and shrimp over the rice
- Ladle the broth over the dish
- Garnish with lime and fresh cilantro
Yum