Sort ingredients
leynabee
QR Code
Listen
Pdf
Cook basmati rice in a saucepan following package directions; set aside.
Melt butter in a large pot or in a Dutch oven over medium-high heat. Add shrimp and salt to taste. Cook, stirring occasionally, until pink, about 2–3 minutes. Remove shrimp to a small bowl and set aside.
Add all vegetables (garlic, pepper, onion) to the pot. Cook, stirring occasionally, until tender, about 3–4 minutes. Stir in ginger until fragrant, about 1 minute.
Mix in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk, vegetable stock, and Vitality oils; cook, stirring gently, until fully blended.
Bring to a boil; reduce heat and simmer until the soup thickens.
Stir in rice, shrimp, lime juice, and cilantro.
Season with salt and pepper to taste.
Serve and garnish with fresh lime wedges and sprigs of cilantro.