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Prep Time

Prep Time

20 min

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Total Time

50 min

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Calories per serving


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Ingredients (15)
  • 1-1/4 cups long grain rice
  • 1-2/3 cups water
  • 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
  • 1-1/2 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. Rinse rice several times in cold water, in large bowl until water is clear.  Drain in colander.
  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.
  3. Place onion and ginger in food processor container; cover and pulse until finely chopped.
  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
  5. Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.
  6. Serve shrimp curry with a scoop of rice.  Garnish rice with broiled or grilled pineapple slice, if desired.