Red Curry with Shrimp and Rice

Quick and easy dish!
Serves 4

Ingredients:

• 1 tbsp. red curry paste (or use more to taste)
• 1 can (13oz.) coconut milk
• 1 cup fresh vegetables (any combination of: squash, zucchini, carrots, asparagus, snow/sugar snap peas)
• 1 1/4 lbs. shrimp (cooked and deveined)
• 1/3 cup fresh cilantro (chopped)
• 1 lime (cut into wedges)
• 1 (8oz.) bottle clam juice
• 1 cup  uncooked rice (white, long grain, etc. Yields 2 cups)

Directions: 
Cook rice according to directions.

Add curry paste to a large skillet on medium heat. Cook the paste for about 1 minute.

Add coconut milk and clam juice. Add vegetables that need to cook the longest (carrots, asparagus, etc). Whisk occasionally and bring to a boil. Add the rest of the vegetables. Boil until the mixture thickens. Add shrimp. 

Fill bowls with rice and top with the curry, vegetables and shrimp. Sprinkle cilantro on top. Garnish with a slice of lime.