- Toss shrimp with red curry paste until coated, set aside.
- Heat oil in large saucepan until shimmery, 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.