Shrimp Curry with Pineapple-Ginger Rice

Rinse rice several times in cold water, in large bowl until water is clear. Drain in colander.

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.

Place onion and ginger in food processor container; cover and pulse until finely chopped.

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.

Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.

Serve shrimp curry with a scoop of rice. Garnish rice with broiled or grilled pineapple slice, if desired.