Thai Style Wild Gulf Shrimp with Red Curry Coconut broth – Marithyme Seafood

Ingredients

• 2 teaspoons vegetable oil or any neutral cooking oil
• 1 carrot, julienned
• 1 red pepper, sliced lengthwise
• 2 shallots, finely chopped
• 1 cup sliced shiitake mushrooms (baby portabella can be used as well)
• 2-3 tsp red curry paste (adding extra will give it a more robust curry flavor)
• 1 tsp chili garlic sauce (optional)
• 2 cups chicken broth
• 1/2 cup coconut milk
• 1/2 tsp salt
• 1/2 cup cilantro, roughly chopped
• 2 scallions, green part only, sliced on a diagonal
• 1/2 lime, squeezed (remaining quartered to be served alongside the finished dish)
• 2 cups basmati rice