Thai Red Curry Shrimp Recipe

Name: Thai Red Curry Shrimp Recipe
Ingredients: 1 3/4 cups water; 1 cup jasmine rice (uncooked); 2 teaspoons butter; 1/4 teaspoon salt; 1 tablespoon olive oil; 2 to 3 shallots (minced); 1 tablespoon minced garlic; 1 1/2 tablespoons minced ginger; 1 can (14 ounce) low-fat coconut milk; 2 pinches red pepper flakes; 1 tablespoon minced lemongrass; 1/2 tablespoon red curry paste; 3 tablespoons fish sauce; 2 tablespoons brown sugar; 8 ounces sliced water chestnuts (drained and rough chopped, or substitute bamboo shoots, drained); 1 pound raw shrimp (large, peeled and deveined); 1 tablespoon fresh lime juice; green onion tops or cilantro (for garnish); lime wedges (for garnish)

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Inspired by Baby Kato's My Favorite Thai Red Shrimp Curry recipe on Zaar, and modified from Cooking Light, June 2010. NOTE: Cook time includes time to cook rice

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Ingredients

1 3/4 cups water
1 cup jasmine rice (uncooked)
2 teaspoons butter
1/4 teaspoon salt
1 tablespoon olive oil
2 to 3 shallots (minced)
1 tablespoon minced garlic
1 1/2 tablespoons minced ginger
1 can (14 ounce) low-fat coconut milk
2 pinches red pepper flakes
1 tablespoon minced lemongrass
1/2 tablespoon red curry paste
3 tablespoons fish sauce
2 tablespoons brown sugar
8 ounces sliced water chestnuts (drained and rough chopped, or substitute bamboo shoots, drained)
1 pound raw shrimp (large, peeled and deveined)
1 tablespoon fresh lime juice
green onion tops or cilantro (for garnish)
lime wedges (for garnish)