Photo by Andrew Cebulka

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6 Servings

  • 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.
  • From Beth Price, Charleston, South Carolina

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