Serves 4

I made this soup/one-pot meal this week for the first time and it was soooo good and definitely worth skipping the take out and making at home. It’s super easy and so much healthier and way better tasting!

Ingredients:

1 cup long-grain brown and/or wild rice (uncooked)

4 tablespoons ghee

1 pound large shrimp, peeled and deveined

3 cloves garlic, minced

1 onion, diced

1 tablespoon freshly grated ginger

2 tablespoons red curry paste

1 can unsweetened whole coconut milk

3-4 cups vegetable broth

Juice of 1 lime

¼ cup chopped cilantro

Sea salt and freshly ground pepper to taste

Preparation:

· Prepare rice according to package instructions and set aside.

· Melt ½ the ghee in a Dutch oven or large stock pot over medium heat. Add the shrimp and season with salt and pepper. Cook, stirring the shrimp until they are pink, around 2-3 minutes. Remove and set aside.

· Add the rest of the ghee to the pot. Add the garlic and onion, cook until softened, about 4 minutes. Add the ginger and cook until fragrant, about 1 minute.

· Whisk the curry paste in until well combined. Then gradually add the coconut milk and vegetable broth, whisking continuously until everything is incorporated, about 2 minutes.

· Add shrimp and rice into the pot. Bring everything to a boil and then reduce heat to a simmer until thickened, about 10 minutes.

· Stir in the lime juice and cilantro.

· Season with salt and pepper to taste.

· Serve and enjoy!