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Thai Shrimp Curry


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


  1. Toss shrimp with red curry paste and set aside.
  2. 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.
  3. Season to taste with salt and pepper and garnish with basil and a wedge of lime.
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