Recipe provided by Bonnie Nicklaus (The Garden of Eatin')
1-2 Tablespoons Red curry paste
14 ounces Unsweetened coconut milk
8 ounces Clam juice
1 1/4 pounds uncooked shrimp
1/3 cup Cilantro
1 large Lime, juiced and zested
1 cup Brown rice, uncooked
Prepare rice as directed on package
Peel/devein shrimp if needed; rinse and hold in refrigerator until needed.
Stir red curry paste in large skillet over med high until fragrant. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil till sauce thickens, about 7 min.
Add shrimp and cook till JUST done, about 3-4 min, or until they turn pink. Add cilantro and lime juice (optional--add zest for extra zip). Season with salt and pepper.
Place approx 1/2 c. scoop of rice in a bowl and serve shrimp sauce over. Sprinkle with additional cilantro for garnish, if desired.
Serves: 4 (Serving Size: 1/2 c. rice 1 c. sauce)