Shrimp Curry with Pineapple Ginger RiceFlavorful served with curry flavored shrimpEntree/Main Dish
Preparation Time: 20 minutes
Total time: 50 minutes
1-1/4 cups long grain rice,
1-2/3 cups water,
1-1/2 tablespoons fresh ginger, peeled and grated,
1 teaspoon kosher salt, divided,
1 can (8 oz.) DOLE® Crushed Pineapple, drained,
1 tablespoon chopped fresh basil leaves,
2 teaspoons fresh mint, chopped,
1 large onion, quartered,
1 2 inch long piece fresh ginger, peeled,
1/2 teaspoon sugar,
1/4 cup vegetable oil,
1-1/2 teaspoons curry powder,
1 to 2 fresh serrano chiles, halved lengthwise,
1 cup chicken broth,
1 can (14 oz.) coconut milk,
1 tablespoon fresh lime juice,
1 pound medium to large shrimp, peeled and deveined,
Step 1: Rinse rice several times in cold water, in large bowl until water is clear. Drain in colander.
Step 2: Combine 1-2/3 cups water, rice, ginger and 1/2 teaspoon salt in large sauce pan over medium-high heat to boiling. Reduce heat, cook, covered for 15 minutes or until rice is tender. Remove from heat; let stand covered for 5 minutes. Stir in crushed pineapple, basil and mint. Keep warm.
Step 3: Place onion and ginger in food processor container; cover and pulse until finely chopped.
Step 4: Cook onion mixture, remaining salt and sugar in hot oil in large skillet over medium-high heat, stirring frequently until onion begins to brown, about 5 minutes. Stir in curry powder and chiles, cook, stirring frequently about 2 minutes. Stir in broth, coconut milk and lime juice, simmer for 5 to 8 minutes stirring occasionally until thickened
Step 5: Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.
Step 6: Serve shrimp curry with a scoop of rice. Garnish rice with broiled or grilled pineapple slice, if desired.