1½ pounds head-on shrimp (or peeled and deveined)
3 tablespoons red curry paste
2 tablespoons olive oil
¼ cup green onion or green garlic, thinly sliced
4 cups shrimp stock
1 cup swiss chard, ribs removed and chopped,leaves thinly sliced
½ cup coconut milk
1 cup cooked rice
Garnish: Basil chiffonade and lime wedges
- Toss shrimp with red curry paste and set aside.
- Heat oil in large saucepan until shimmering, about 1 minute. Add shrimp and green onions and sauté until shrimp turn pink around the edges, about 2 minutes. Add stock and bring to a boil. Reduce heat to low, add swiss chard, and simmer for 5 minutes. Stir in coconut milk and cooked rice.
- Season to taste with salt and pepper and garnish with basil and a wedge of lime.
- From Beth Price, Charleston, South Carolina