Photo: Dana Gallagher; Styling: Anna Last
Prep Time
20 Mins
Other Time
25 Mins
Yield
Makes 4 servings

How to Make It

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.

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

Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.

Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Ratings & Reviews

mikoprice's Review

Patten
July 31, 2013
N/A

Patten's Review

mikoprice
November 05, 2009
i thought this was good, but had way too much pepper. my husband really liked it so we are going to try it again with less pepper.