Found via Reddit. I'll probably replace the basmati rice with regular rice and maybe use shrimp stock instead of vegetable. As an aside this is another one of those annoying recipes that says to add the garlic with the onion (plus in this case bell pepper) and cook until tender - and then stir in ginger until fragrant, "about 1 minute". DO NOT EVER ADD THE GARLIC WITH ONION THAT YOU ARE SAUTEEING. Garlic burns and overcooks very easily whereas onions take quite a while to soften (probably more than 3 - 4 minutes). Garlic should be added AFTER the onion is sauteed, and then stirred for just a minute over medium heat; in this recipe add it with the ginger and proceed. The curry paste and especially the coconut milk in the subsequent step will stop the garlic from burning.


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
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves


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. (NOTE: this is how the recipe said to do it but do NOT add garlic with the onion. Add with the ginger.)

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. Serve immediately.