Red Curry Shrimp and Rice

Red Curry Shrimp and Rice
1 1/2 cups cooked Jasmine rice (follow package directions)
1 lb. raw jumbo shrimp, peeled, deveined
2 Tbsp. butter
1 tsp. minced garlic
1 medium onion, diced
1 red bell pepper, diced OR 4 mini red bell peppers, sliced
2 tsp. fresh ginger, grated
2 Tbsp. red curry paste
1 -12 ounce can unsweetened coconut milk
1 -12 ounce can chicken stock
1 lime, juice
2 Tbsp. cilantro, chopped

    In a large skillet melt the butter and saute the shrimp for about 1-2 minutes per side until pink.  Remove from the pan and set aside.  Add the garlic, onions, and red bell peppers to the pan and saute them until soft, about 3-4 minutes.  Add the ginger and cook for one minute.  Stir in the red curry paste until it coats the vegetables.  Pour in the coconut milk and the chicken stock and stir until combined.  Turn the heat to medium and let everything simmer for about 9-10 minutes until the sauce slightly thickens, stirring occasionally.  Turn the heat off.  Add the lime juice, cilantro, and cooked shrimp to the pan and stir everything together.  You can serve it over the rice or you can stir the rice into the pan and serve it more "soup" style.  Both are good!