INGREDIENTS
1 cup
basmati rice
2 tbsp
unsalted butter
1 lb
shrimp
1 serving
kosher salt
2 cloves
garlic
1
onion
1
red bell pepper
1 tbsp
ginger
2 tbsp
red curry paste
12 oz
unsweetened coconut milk
3 cups
vegetable stock
1
juice of lime
2 tbsp
fresh cilantro leaves