_{Photo by Randy Mayor; Styling: Leigh Ann Ross}

Ingredients

1 3/4 cups water

1 cup uncooked jasmine rice

2 teaspoons butter

1/4 teaspoon kosher salt

Cooking spray

1 1/4 pounds large shrimp, peeled and deveined

1 (14-ounce) can light coconut milk

1 tablespoon red curry paste

1 1/2 tablespoons fish sauce

4 teaspoons dark brown sugar

1 red bell pepper, seeded and thinly sliced

2 teaspoons fresh lime juice

Preparation

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Serves 4

Borrowed from Cooking Light, June 2010