- 2 tablespoons olive oil
- 2 cups diced carrots
- 1 1/2 cups diced Spanish onion
- 1 1/2 cups diced red bell pepper
- 1/4 cup diced celery
- 1/4 cup minced fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 2 teaspoons ground coriander
- 1/2 teaspoon cayenne pepper
- 12 cups clam juice
- 1 (16 ounce) can diced tomatoes, drained
- 1 cup unsweetened shredded coconut
- 2 pounds large shrimp, peeled and deveined
- 3 cups cooked white rice
- 1 pound okra, sliced
- 1 (16 ounce) can coconut milk
- 1 bunch fresh cilantro, chopped
- 3 tablespoons honey
- 2 tablespoons lime juice
- salt to taste
- Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
- Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
- Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.
09/14/2019
recipepes.com
curried shrimp, rice, and okra soup, recipe
PT15M
PT1H
5
455 calories
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