1/2cupbasmati riceor 1 1/2 cups cauliflower rice for paleo and Whole30
1Tbsp14g grass-fed butter or ghee
1medium yellow oniondiced
3clovesgarlicminced
1stalk lemongrasspeeled & thinly sliced
1red bell pepperdiced
2green onionssliced (save some of the green slices for garnish)
1Tbspfreshly grated ginger
2 1/2Tbspred curry paste
1can full fat coconut milk
1cupchicken stocklow sodium
1/2tspfish sauce
2small limeszested & juiced
1small bunch cilantroleaves chopped & stems minced (save some of the leaves for garnish)
Instructions
Remove shrimp from refrigerator and pat dry. Set aside.
Cook rice according to package directions. For paleo and Whole30, saute cauliflower in a little butter or ghee until soft, but not soggy. I like to start the soup while the rice is cooking.
In a large pot, melt the butter or ghee over medium heat.
Add onion, garlic, lemongrass, bell pepper, and green onion. Cook for 8 minutes or until the vegetables are soft, but not browned. Stir occasionally.
Add ginger and curry paste. Cook for 2 minutes, stirring occasionally.
Add coconut milk, chicken stock, and fish sauce. Bring to a simmer and stir occasionally, scraping the bottom and sides. Simmer for 5 minutes.
Add shrimp and simmer for 5 minutes or until shrimp are opaque and pink.
Turn off the heat and add the lime juice and cilantro (leave a bit of cilantro for garnish).
Taste and add some salt, if desired.
Serve over rice and garnish with the extra cilantro, green onions, and the lime zest.