Spelt and Shrimp in Spicy Coconut Broth | The Whole Grains Council

Ingredients

• 1 cup spelt
• ¼ teaspoon salt
• 4 cups water
• 3 cups fat free, low sodium vegetable broth
• ½ cup diced red bell pepper
• ⅓ cup coconut milk (full fat or reduced-fat)
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• ½ teaspoon finely grated fresh ginger
• ¼ teaspoon Thai red curry paste
• 1 pound medium or large peeled, deveined shrimp
• ¼ cup thinly sliced green onion
• ¼ cup thinly sliced Thai basil
• 2 tablespoons fresh lime juice