Ingredients Jump to Instructions ↓

  1. 1 1/4 cups long grain rice

  2. 1 2/3 cups water

  3. 1 1/2 tablespoons fresh ginger, peeled and grated

  4. 1 teaspoon kosher salt - divided use

  5. 1 (8-ounce) can DOLE Crushed Pineapple, drained

  6. 1 tablespoon chopped fresh basil

  7. 2 teaspoons chopped fresh mint

  8. 1 large onion, quartered

  9. 1 (2-inch long) piece fresh ginger, peeled

  10. 1/2 teaspoon granulated sugar

  11. 1/4 cup vegetable oil

  12. 1 1/2 teaspoons curry powder

  13. 1 to 2 fresh serrano chiles, halved lengthwise

  14. 1 cup chicken broth

  15. 1 (14-ounce) can coconut milk

  16. 1 tablespoon fresh lime juice

  17. 1 pound medium to large shrimp, peeled and de-veined

Instructions Jump to Ingredients ↑

  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.


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