Photo courtesy of Xiao Bao Biscuit

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6 servings

  • 1½ pounds shrimp, peeled and deveined or whole with heads on
  • 3 tablespoons red curry paste
  • 2 tablespoons olive oil
  • ¼ cup green onion or green garlic, finely sliced,white and green parts
  • 4 cups shrimp stock or chicken broth
  • 1 cup Swiss chard (about six leaves), ribs removed and chopped, leaves thinly sliced
  • ½ cup coconut milk
  • 1 cup cooked rice
  • Basil chiffonade and lime wedges for garnish
  1. Toss shrimp with red curry paste until coated, set aside.
  2. 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.
  3. 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.
  4. Season to taste with salt and pepper and garnish with basil and a wedge of lime.
  • from John Ryan of Xiao Bao Biscuit, Charleston, SC

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