Ingredients
- null 1 cup, RiceSelect® Premium Jasmine Rice
- null 1 tbsp vegetable oil
- null 1 small onion, diced
- null 2 cloves garlic, minced
- null 1 red bell pepper, sliced
- null 1 can coconut milk
- null 2 tbsp Thai red curry paste
- null 1 cup mushrooms, sliced
- null 1 1/2 cups chicken broth
- null 1 lb shrimp, peeled and deveined
- null 1 cup frozen peas
- null 1/2 of a lime
- null Fresh cilantro, chopped (for garnish)
Instructions
- In a small bowl, mix coconut milk and curry paste until well combined. Set aside.
- In a large pan or skillet, add oil to a skillet over medium heat. Add onion, garlic, and bell pepper and sauté until onion is translucent.
- Add rice stir to incorporate all ingredients. Add chicken broth and coconut milk mixture. Bring to a boil, reduce heat and simmer. Cook for 8 minutes covered with a lid or aluminum foil.
- Place the shrimp, mushrooms and peas on top of the rice. Cover and cook for 7 more minutes. The last two minutes increase heat to high to allow for a crispy bottom.
- Once finished, squeeze lime juice over top of the paella and garnish with the cilantro.