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Shrimp Curry w/ Pineapple-Ginger Rice Recipe

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This recipe for Shrimp Curry w/ Pineapple-Ginger Rice is from Easley-Nowicki Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. long grain rice
1 2/3 c. water
1 1/2 T. fresh ginger, peeled and grated
1 t. kosher salt, divided
1 can (8 oz) crushed pineapple, drained
1 T. chopped fresh basil
2 t. chopped fresh mint
1 large onion, quartered
1 (2-inch long) piece fresh ginger, peeled
1/2 t. sugar
1/4 c. vegetable oil
1 1/2 t. curry powder
1 - 2 fresh serrano chilis, halved lengthwise
1 c. chicken broth
1 can (14 oz) coconut milk
1 T. fresh lime juice
1 lb. medium to large shrimp, peeled and deveined
Directions:
Directions:
* Rinse rice several times in cold water in large bowl until water is clear. Drain.
* Combine water, rice, ginger, and 1/2 t. salt in large sauce pan over med-high heat until boiling
* Reduce heat, cook covered 15 min., or until rice is tender
* Remove from heat, let stand covered 5 min.
* Stir in crushed pineapple, basil and mint; keep warm
* Put onion and ginger in food processor and pulse until finely chopped
* Cook onion mixture, remaining salt and sugar in hot oil in large skillet over med-high heat, stirring frequently until onion begins to brown, about 5 min.
* Stir in curry powder and chilis, cook, stirring frequently about 2 min.
* Stir in broth, coconut milk and lime juice, simmer 5-8 min. until thickened.
* Stir in shrimp and simmer, stirring occasionally, about 3 min. until shrimp turn pink.
* Serve shrimp curry with rice. Garnish with broiled or grilled pineapple (optional).
Personal Notes:
Personal Notes:
This can easily become vegetarian by substituting the chicken broth with vegetable broth, and the shrimp with cubed tofu.

 

 

 

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