Coconut Curry Shrimp

Usually, I'm a failure at Asian food. I substitute ingredients, don't follow instructions, and don't measure things out. Today, while watching the Bulls get their butts handed to them by the Miami Heat, I made this coconut curry shrimp with some essential ingredients plus universal-ish veggies that go with almost anything. The result was a hearty, soupy, savory dish which kinda sorta eased the pain of realizing that the Bulls are 7.5 games behind the Heat in the NBA Eastern Conference. I have plenty of leftovers for a couple lunches, and I have a feeling this soup/rice curry will only get better as it sits in the fridge.

Ingredients:

2 cups rice - I used Arborio rice, which is usually used for risotto. This rice is shorter and fatter than Basmati rice and absorbs the broth from the coconut curry nicely

3 tbsp canola oil

2 medium yellow onions, sliced

3 large cloves garlic, minced

1 inch stub of fresh ginger, minced

1/2 tsp coriander powder

1/2 tsp turmeric

1 bell pepper, diced

3 carrot, slivered

6 cups chicken broth

1/2 cup coconut milk (a lot of recipes for coconut curry tell you to add 1-2 cups, but this is way too rich and coconutty for me)

couple dashes fish sauce

2 tbsp red curry paste

1 lb raw shrimp, peeled and de-veined

2-3 tbsp chopped cilantro, plus more for garnishing

Milk (optional)

Prep:

Cook rice according to package instructions. Heat oil in a dutch oven and add the onions. When they soften, add the garlic, ginger, coriander powder, and turmeric. Toss in the bell pepper and carrots and stir for a couple minutes, and then add the chicken broth, coconut milk, fish sauce, and red curry paste. When the broth is nice and flavorful, turn off the heat and add the shrimp. The shrimp will cook in a minute or so, and to avoid overcooking the shrimp you want to have the heat off when you add them to the boiling broth. Stir in the cilantro and check the seasoning. If it's slightly salty like mine was, add a little milk. Lastly, add the cooked rice to the broth and serve hot, garnished with additional cilantro.