Thai Coconut Shrimp Curry with Basmati Rice

Directions

1. Rinse the basmati rice in a strainer until the water runs clear, then transfer it to a small saucepan with water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and cook until the liquid is absorbed, about 15–18 minutes. When done, remove from heat and let the rice stand covered for 5 minutes.
2. If using frozen shrimp, place them in a medium bowl and cover with cold water to thaw; otherwise, skip this step.
3. Heat a sauté pan over medium-high heat and add a thin layer of virgin coconut oil.
4. Wash and seed the red bell peppers, then cut them into thin sticks; dice the tomatoes.
5. Add the oil to the pan, then the peppers, and cook while stirring until they are tender-crisp, 2–3 minutes.
6. Peel and mince the garlic and the ginger.
7. Add the garlic, ginger, curry powder, and a pinch of crushed red pepper to the pan and cook until fragrant, about 15–30 seconds.
8. Stir in the chopped tomatoes and coconut milk, bring the mixture to a boil, then reduce the heat to a simmer and cook until the sauce thickens slightly, about 5–6 minutes.
9. Rinse and dry the cilantro; strip the leaves from the stems and finely mince the leaves.
10. Drain the shrimp and pat dry with paper towels. If using frozen shrimp, skip this step.
11. Add the shrimp and half of the cilantro to the pan and cook until the shrimp turn opaque, about 2–3 minutes.
12. Stir in lime juice and season with salt, then remove from heat.
13. Cut the remaining lime into wedges for serving.
14. Fluff the rice with a fork.
15. To serve, place rice in bowls, spoon curry on top, and garnish with the remaining cilantro and lime wedges.