How to make it

  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  • Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
  • Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  • Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Reviews & Comments 2

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    " It was good "
    DetroitTokyo ate it and said...
    I made this for dinner this evening and enjoyed it. I did not use onions and carrots b/c I did not have them on hand. I subbed 1/2 cup water for half and half in attempts to make it creamier as I do not care for coconut (milk). I also added a bit of crushed red pepper. Finally, I used brown rice instead of white. I'll have to see how my beau likes it..
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  • binky67 9 years ago
    Thanks for sharing!
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    " It was excellent "
    albys1 ate it and said...
    You definately get a really high 5 on this one!!!
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