Curried Shrimp and Coconut Rice |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 cup(s) brown rice |
1 cup(s) lite coconut milk |
1 1/2 cup(s) water |
1 cup(s) mango (optional) chopped |
1/4 cup(s) green onions (optional) sliced |
1 tablespoon(s) canola oil |
3 clove(s) garlic minced |
1/2 onion chopped |
1 1/2 tablespoon(s) curry powder |
1/2 teaspoon(s) ground mustard |
1/4 teaspoon(s) cinnamon |
1/4 teaspoon(s) crushed red pepper |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
dash(es) cumin |
dash(es) coriander |
1 pound(s) peeled, deveined shrimp |
1/2 cup(s) water |
1 can(s) diced tomatoes |
1 cup(s) frozen peas and carrots thawed |
Directions:
1. Boil 1 cup of coconut milk with 1 1/2 cups of water. Add brown rice and stir. Return to a boil, then reduce heat and simmer for 45 minutes or until all liquid is absorbed.
2. While the rice is cooking, chop the onion and tomato and mince the garlic.
3. About 25 minutes into the cooking time for the rice, heat about 1 tablespoon of canola oil in a skillet.
4. While oil is heating, start steaming the frozen veggies, either in a steamer or use the steam-in-a-bag frozen veggies.
5. While veggies are steaming and rice is cooking (multi-tasking at its best!), add the garlic to the skillet and sauté for 1-2 minutes. Add the onions and sauté for another 1-2 minutes. Add the seasonings (curry powder through coriander). Stir the onions, garlic and seasonings together in the skillet.
6. Add the shrimp to the skillet. Cook 4-5 minutes, or until done, stirring frequently
7. Add tomatoes to the skillet.
8. Add steamed veggies to the skillet.
9. Cook for 2 minutes, or until thoroughly heated.
10. Scoop 1/2 cup brown rice and 1/2 shrimp mixture onto a plate. Enjoy!
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