Shrimp Curry and Rice
Instructions:
- This tastes as good as classic slow-cooked curry but is ready in a flash. Serve with crisp flatbreads such as pappadams.
- 1 cup regular long-grain rice
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 tablespoon curry powder
- 1 teaspoon mustard seeds
- 1 pound shelled and deveined fresh or frozen (thawed) large shrimp with tail part of shell left on if you like
- 1â„2 cup light coconut milk (not cream of coconut)
- 3â„4 cup frozen peas, thawed
- 1 cup frozen whole baby carrots, thawed
- 1â„2 teaspoon salt
- chopped fresh cilantro leaves (optional)
- Prepare rice as label directs but do not add margarine or butter.
- Meanwhile, in nonstick 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat until hot. Reduce heat to medium; add onion and cook 8 minutes or until tender. Add curry powder and cook 1 minute, stirring. Transfer onion mixture to medium bowl.
- Increase heat to medium-high. In same skillet, heat remaining 1 teaspoon olive oil until hot. Add mustard seeds; cook 30 seconds, stirring. Add the shrimp and cook 4 minutes or until opaque throughout, stirring frequently.
- Return onion mixture to skillet; stir in coconut milk, peas, carrots, and salt; heat through. Serve over rice. Sprinkle with cilantro if you like.
- P R E P 10 minutes
- C O O K 20 minutes
- MA K E S 4 main-dish servings