A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 3 tablespoons coconut oil 1 sweet red bell pepper, cored and chopped 3 green onions, sliced 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 2 to

Rosemary and Goat Cheese Strata

Yield: 6 servings. 3 tablespoons coconut oil 1 sweet red bell pepper, cored and chopped 3 green onions, sliced 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 2 to

Shrimp With Red Curry & Coconut Sauce

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Shrimp red curry

Yield: 6 servings.

3 tablespoons coconut oil
1 sweet red bell pepper, cored and chopped
3 green onions, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 to 3 tablespoons red curry paste
½ teaspoon fish sauce
2 (14-ounce) cans whole coconut milk
2 cups seafood stock
Juice of 1 lime
2 pounds large fresh shrimp, peeled and deveined
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Basmati rice (for serving)
1 lime cut into wedges (for serving)
3 tablespoons fresh cilantro leaves, chopped (for serving)
½ cup toasted cashews, chopped (for serving)

Melt coconut oil over medium-high heat in a Dutch oven. Add bell pepper, green onions, garlic, and ginger; stir to combine. Cook for 2 minutes, stirring occasionally. Stir in the curry paste and fish sauce. Cook for 5 additional minutes, stirring often. Whisk in the coconut milk, seafood stock, and lime juice; bring to a boil. Add shrimp and stir. Reduce heat to low and cover with lid. Cook for 5 minutes. Season with salt and pepper.

Serve over basmati rice and garnish with lime wedges, cilantro, and cashews.



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This story was published on Jan 15, 2025

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.