Average: 5 (1 vote)
Active time
15 minutes
Total time
1 hour 25 minutes
5 1/2 cups
Serving Size
4 servings of 1 1/3 cups

1 cup spelt

¼ teaspoon salt

4 cups water

3 cups fat free, low sodium vegetable broth

½ cup diced red bell pepper

⅓ cup coconut milk (full fat or reduced-fat)

1 tablespoon fish sauce

1 teaspoon brown sugar

½ teaspoon finely grated fresh ginger

¼ teaspoon Thai red curry paste

1 pound medium or large peeled, deveined shrimp

¼ cup thinly sliced green onion

¼ cup thinly sliced Thai basil

2 tablespoons fresh lime juice



  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.


Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.

Yield: 5 1/2 cups

Serving Size: 4 servings of 1 1/3 cups

How'd it Taste?

Jeremy J.
I’ve made this twice! Great both times.

Review this Recipe