INGREDIENTS
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1 3/4 cups water
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1 cup uncooked jasmine rice
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2 teaspoons butter
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1/4 teaspoon kosher salt
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Cooking spray
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1 1/4 pounds large shrimp, peeled and deveined
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1 (14-ounce) can light coconut milk
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1 tablespoon red curry paste
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1 1/2 tablespoons fish sauce
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4 teaspoons dark brown sugar
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1 red bell pepper, seeded and thinly sliced
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2 teaspoons fresh lime juice