Ingredients:
- 1 cup AYITI CHERI BASMATI RICE.
- 1 pound medium shrimp, peeled and deveined
- 2 cans AYITI CHERI COCONUT MILK
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 4 cups Shrimps stock (or vegetable stock)
- 2 tablespoons of AYITI CHERI LEMON BLEND
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons red curry paste
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
Directions:
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
- Melt butter in a large stockpot over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic, onion, and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and shrimps or vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Stir in rice, shrimp, lime juice and cilantro.
- Serve immediately. ENJOY!