curry spiced shrimp and rice
(2 ratings)
This is a wonderfully spiced curried shrimp and rice main dish. It's a quick one-pot dish ready in about 30 minutes. A cool cucumber-yogurt Raita makes a great accompaniment to serve alongside this dish.
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(2 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
method
Saute
Ingredients For curry spiced shrimp and rice
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1 Tbspolive oil
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1 lgonion, chopped
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2 mdcarrots, chopped
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1 tspkosher salt
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1/2 tspblack pepper
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1/4 cupcoconut milk
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2 clovegarlic, finely chopped
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1 tspground ginger
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1 tspground cumin
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1 tspground turmeric
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1 cupbasmati or long-grain white rice
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2 1/2 cupslow-sodium chicken broth
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1 1/2 lblarge shrimp, peeled and deveined
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1 cupfrozen peas
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1/2 cupfresh coriander (or fresh cilantro leaves)
How To Make curry spiced shrimp and rice
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1Heat the oil in a large skillet over medium heat. Add the onion, carrots, salt and pepper and cook, covered, stirring occasionally, 6 to 8 minutes. Add the coconut milk, garlic, ginger, cumin and turmeric, and cook for 1 minute, stirring frequently.
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2Stir in the rice and broth, and bring to a boil. Reduce heat to low and let simmer, covered, for 15 minutes.
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3Season the shrimp with a little salt and pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, another 4 to 5 minutes more. Fold in the coriander/cilantro, and serve immediately.
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