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Serves : 4
© Helene Dujardin

How to Make It

Step 1    

In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Step 2    

Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.

Step 3    

Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes

Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Suggested Pairing

The sweet elements here call for a somewhat assertive sweetness in the wine as well. A Vouvray demi-sec, from France's Loire Valley, ought to strike just the right balance.

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Aggregate Rating value: 4

Review Count: 3416

Worst Rating: 0

Best Rating: 5

Author Name: @PurpleToast

Review Body: This recipe is so easy and so delicious! I don't know why it doesn't have 5 stars. I can barely stop eating it long enough to post a review!

Review Rating: 5

Date Published: 2016-10-04