Thai Shrimp & Coconut Rice

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Chef Jean
10 oz can undiluted chicken broth
1 to 1 1/2 tsp Thai red curry paste
14-oz can coconut milk
2/3 cup water
1 tsp each ground coriander and salt
2 red peppers, chopped
1 onion, chopped
1 1/2 cups uncooked converted rice
340-g frozen peeled cooked shrimp
1 lime

Pour chicken broth into slow cooker (or casserole dish), whisk in curry paste until dissolved.
Whisk in coconut milk, water, coriander and salt. Stir in peppers, onion and rice.
Cover and cook until rice is tender (2 hrs on high, 4 hrs on low),( maybe 1 hour if in regular oven at 300F).

Rinse shrimp with cold water until ice crystals melt. Drain well. Stir into rice.
Cover and cook until warm. Stir in juice from half the lime. Slice other half into wedges for garnish.  Enjoy!
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