Servings: 4-6
1 can (13.6 ounces) unsweetened coconut milk
1 cup chicken broth
1-2 tablespoons red chili paste, to taste
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice
1 pound shrimp, peeled and deveined
In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.
Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.
