I love Thai food!
It just feels like a warm hug...the warmth of curry spice and the sweet of coconut...it's just wonderful.
I found this recipe on Pinterest, and it cannot be easier!
Here's what you need:
1 cup uncooked basmati rice
2 Tbsp butter
1 lb medium shrimp (peeled and deveined) (We used the large shrimp that was on sale.)
Kosher salt and freshly ground black pepper, to taste
2 cloves of garlic (minced)
1 onion (minced)
1 red bell pepper (diced)
1 Tbsp freshly grated ginger
2 Tbsp red curry paste
2 (12 oz) cans of unsweetened coconut milk
4 cups vegetable stock
Juice of 1 lime
2 Tbsp chopped fresh cilantro leaves
I melted the butter in a stock pot and cooked the shrimp with salt and pepper until it just turned pink. I then removed them from the pot, and added the onion and bell pepper and cooked until tender. I added the garlic and ginger cooking just until fragrant (about 30 seconds).
In the meantime, cook the rice according to package directions.
I then whisked the curry paste into the onion mixture and added the coconut milk and veggie broth. It's important to whisk constantly until well incorporated.
I brought it to a boil; reduced heat and simmered for about 10 minutes until slightly thickened.
I stirred in the rice, shrimp, lime juice and cilantro. The smell was heavenly!!!
We served ours with multi-grain crusty bread.
This made a big pot of soup.
The recipe states that it yields 6 servings; which is likely correct as the Hubs and I ate on it for a few nights. It gets better over time as the flavors mesh.
This is a perfect winter time soup!
La Bonne Vie Y'all!
