Curried Rice with Shrimp

Lee Harrelson

This Indian-style meal goes together very quickly and feels like a nice treat. Add more curry powder if you like it spicy.

Yield: Serves 4
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 25 Minutes


Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, thinly sliced
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • 2 1/2 cups chicken broth
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 cup uncooked long-grain white rice
  • 1/2 teaspoon black pepper
  • 1 pound medium-size shrimp, peeled and deveined
  • 1/4 cup chopped fresh basil or 2 teaspoons dried

Preparation

  1. 1. Heat oil in a large skillet over medium heat until hot. Add onion, carrots, and potatoes; cook, stirring occasionally, until they start to soften, 6 to 8 minutes. If vegetables begin to stick, add a little slosh of chicken broth to skillet.
  2. 2. Add garlic and curry powder; cook, stirring until fragrant, about 2 minutes. Add rice, broth, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  3. 3. Add shrimp; stir, cover, and cook, stirring occasionally, until shrimp are opaque and rice is tender, another 5 to 7 minutes. Sprinkle with basil and serve.

    Note: Over and over in the recipes in this book I use the phrase "in a heavy skillet." Nonstick skillets have their place, but if I could have only one pan in my entire kitchen, I would choose a big cast-iron skillet. They're amazingly versatile and cook evenly. Once you get one seasoned (smear it with Crisco, then bake for an hour at 350°F), they're almost as easy to clean as nonstick. And they last forever – literally – whereas every nonstick pan I have ever owned eventually left me wondering how much Teflon my kids were ingesting along with their fried rice.
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