This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 2 T. coconut oil
- 2 carrots, thinly sliced on a bias
- 1 red bell pepper, cut in slices
- 1 poblano or serrano pepper, cut in slices
- 1 Thai chili, thinly sliced, if desired
- 2 cloves garlic, finely minced
- 1 T grated fresh gingerroot
- 2 T. red curry paste
- 2 ¾ c. chicken stock
- 1 5- to 6-inch piece lemongrass
- 14-ounce can coconut milk
- 1 c. basmati, jasmine, or white rice*
- 1 lb. medium shrimp, peeled, deveined, tails removed
- ½ t. lime zest
- Juice of 1 lime
- 1 T freshly chopped coriander leaves
Directions:
Step 1: Heat oil in a wok over medium-high heat.
Step 2: Sauté the carrots, red bell pepper, poblano, Thai chili (if using) garlic, and ginger root until the carrots are starting to soften. Add the curry paste and stir through allowing the curry to bloom in the heat.
Step 3: Add the stock and lemongrass and simmer for about 4 or 5 minutes to allow the lemongrass flavor to impart in the stock.
Step 4: Add the coconut milk and bring to a simmer.
Step 5:Add the rice and bring to a simmer. Reduce the heat to medium-low. Cover the pot and simmer for about 18 minutes. Check the rice for doneness and add the shrimp, zest, and juice. Remove the lemongrass. If rice is not yet done but dry, add ¼ c. additional stock. Continue to simmer for 6 minutes or until all liquid is absorbed. At this point the shrimp should be steamed through. Stir through the coriander leaves. Serve.
*For a thicker recipe, use 2 cups of rice.