Step 1

In a large skillet with a lid (or a lidded pot) add coconut milk, sugar, lime juice, fish sauce, red curry paste, ginger, garlic and onion

Step 2

Bring to a simmer and stir until combined

Step 3

Allow to simmer for 5 minutes so flavors can meld together

Step 4

Remove 1 cup of the liquid and set aside

Step 5

Stir dried rice into skillet and bring back to a low simmer

Step 6

Continue stirring over low heat until rice has absorbed the liquid, about 15 minutes

Step 7

After 15 minutes add 1 cup of water at a time, stirring while it absorbs

Step 8

Continue adding water until rice is tender, about 20 more minutes

Step 9

This is similar to risotto and will keep the coconut milk from burning while making a creamy rice base for your shrimpIn a separate skillet add coconut oil over medium high heat

Step 10

Once coconut oil is hot add in shrimp and cook undisturbed for 2 minutes

Step 11

Turn shrimp and cook for another 2 minutes on the following side

Step 12

Add shrimp to curry rice and top with reserved curry broth, lime zest, fresh cilantro and toasted coconut