Spelt and Shrimp in Spicy Coconut Broth

Instructions

1. Combine the spelt, salt and water in a large saucepan over medium-high heat. Bring to a boil. Reduce heat to medium, cover and simmer spelt for 1 hour or until grains are al dente. Drain well.
2. Return spelt to pan along with vegetable broth. In a small bowl, combine the coconut milk, red bell pepper, fish sauce, brown sugar, ginger and Thai curry paste. Add the coconut milk mixture to the pan. Bring to a simmer over medium heat. Cover and cook 10 minutes.
3. Remove the cover and add the shrimp. Cook 3 minutes or until the shrimp are pink and cooked throughout. Remove from heat and stir in the green onion, basil and lime juice.
4. Garnish with additional green onions, basil and lime wedges, if desired.