This recipe calls for a long list of ingredients, but its fragrance is worth all of the shopping and prepping. Curry powder makes the broth a golden hue, while the ginger, coriander, and cayenne pepper deepen the flavor. The shrimp absorb all of these spices, adding a burst of flavor to each bite. The addition of coconut, ginger, and okra makes it feel as though you have just traveled to some exotic spot to enjoy a steaming bowl of bliss. Each spoonful is like a mini adventure, even when you never leave your kitchen chair.

Instructions:

2 tablespoons olive oil
3 cloves garlic, minced
1^1/2 cups diced onions
1/4 cup diced celery
2 cups diced carrots
1^1/2 cups diced red bell peppers
4 tablespoons minced fresh ginger
2 tablespoons curry powder
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1 cup shredded coconut
2 cups (16 ounces) canned diced tomatoes, drained
12 cups fish stock or clam juice
2 pounds large raw shrimp, peeled and deveined
1 can (16 ounces) coconut milk
3 tablespoons honey
3 cups cooked white rice
1 pound sliced fresh or frozen okra
1 bunch fresh cilantro, chopped
2 tablespoons freshly squeezed lime juice
Kosher salt, to taste

Directions:

Heat a stockpot over medium-high heat and add the olive oil. Add the garlic, onions, celery, carrots, red peppers, and ginger. Sauté for 5 minutes. Add the curry powder, coriander, and cayenne pepper. Stir well. Add the shredded coconut, tomatoes, and stock. Bring to a boil. Reduce the heat to medium.

Cover the pot and simmer for 20 minutes. Add the shrimp. Cover the pot again and simmer for 10 minutes more. Add the coconut milk, honey, rice, okra, cilantro, lime juice, and salt. Cook for 5 to 7 minutes.

Makes 10 to 12 servings