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
- 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.
- 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.
- 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.
- Garnish with additional green onions, basil and lime wedges, if desired.
Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.