WHAT’S IN IT?
HOW TO MAKE IT:
In a small pot cook rice according to package instructions; set aside.
Melt butter in a large stockpot over medium heat. Add shrimp, salt and pepper. Cook, stirring occasionally, until pink. Remove from heat and set aside.
In a skillet add olive oil, garlic, ginger, onion and bell pepper stir and cook on medium heat until tender.
Toss sautéed vegetables in the large stockpot with shrimp. Over medium heat, stir in curry paste until well combined. Gradually stir in coconut milk, vegetable stock, rice, lime juice, cilantro and green onions. Stir until all ingredients are blended. Bring to a slight boil; reduce heat and simmer.