Instructions

• Heat 1 teaspoon sesame oil in a medium skillet over medium-high heat until shimmering.
• Add the shrimp in a single layer, then pour in 3 tablespoons fresh lime juice, 3 tablespoons low-sodium soy sauce, and 2 teaspoons sriracha. Cook shrimp 2 minutes, flip, and cook 2 more minutes until opaque and just cooked through. Transfer the shrimp to a plate and reserve any pan juices; set both aside.
• In a large saucepan or stockpot, whisk together 2 tablespoons red curry paste, 2 large strips of lime zest, 1 tablespoon fresh grated ginger (or ginger juice), and 5 cups chicken or vegetable stock. Bring to a rolling simmer over medium heat.
• Stir in 3/4 cup rice, reduce heat to medium-low, partially cover the pot, and simmer, stirring occasionally, until the rice is almost done, about 20 minutes.
• Stir in 2 cups unsweetened coconut milk, 1 cup frozen red bell pepper strips, and 1 cup frozen peas. Bring back to a simmer and continue cooking until the rice is tender, about 10–15 minutes.
• Return the cooked shrimp and any reserved pan juices to the pot; stir and simmer 2 minutes to warm the shrimp through.
• Stir in 1 carrot (peeled and cut into thin strips), 2 jalapeño peppers (seeds removed and thinly sliced), and 1/4 cup chopped fresh cilantro. Cook 1–2 minutes more to warm the vegetables and blend flavors.
• Taste and adjust if desired, then ladle into bowls and serve immediately.