Rating: 3.5 stars
1162 Ratings
  • 5 star values: 466
  • 4 star values: 215
  • 3 star values: 213
  • 2 star values: 210
  • 1 star values: 58

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Credit: Dana Gallagher

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.

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  • Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.

  • Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.

  • Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.

Nutrition Facts

431 calories; fat 7g; saturated fat 1g; cholesterol 259mg; sodium 757mg; protein 39g; carbohydrates 50g; fiber 3g; sugars 3g.
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