Red Curry Prawn Rice

You must cook shrimp shell on in this dish. The stock & shrimp will get the wonderful flavor from the shells. Just remove the vain by slicing through the back to remove.

Red curry paste has lemongrass, red chili pepper, galangal, kafir lime and Thai ginger in it.

Galangal root is also known as blue ginger, and is part of the ginger family. Galangal's flavor is a little bit different from regular ginger and I encourage you to try it; as it helps Osteoarthritis.

Serve this dish with sliced limes on the side.

1 1/3 cups of basmati rice soaked in cool water
1 1b extra large raw shell on Key West Pink Shrimp
1 large onion diced
1 clove of garlic minced
2 1/3 cups of chicken stock
1 teaspoon of Thai Kitchen Red Curry Paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1 tablespoon of butter
2 tablespoons extra virgin olive oil
kosher salt to taste

Heat the butter and olive oil in a thick Dutch oven on medium high heat. Add the diced onion and sauté for 12 minutes and then add the minced garlic. Cook for a minute and then add the shrimp shell on with vain removed. Now add the ground spices and shrimp paste. Cook the raw flavor of the spices out for a minute or two. Now add the stock and bring to a boil. Add the drained basmati rice and bring up to a boil. Cover the rice, turn down to very low and cook for 10 minutes. Turn off the rice. Let stand for 10 minutes before serving.