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.