Thai Coconut Shrimp Curry with Lemongrass Basmati Rice

Ingredients

• 1 lb peeled and deveined shrimp, large or jumbo
• 1 can coconut milk, 13.5 oz
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 stalks lemongrass, finely chopped
• 1 cup basmati rice
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. 1

   In a medium saucepan, combine the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk to combine and bring to a simmer over medium heat.

2. 2

   Add the shrimp and lemongrass to the simmering sauce. Cook for 5-7 minutes, until the shrimp are opaque and cooked through.