- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 1/2 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup long-grain white rice
- 1 lb medium peeled and deveined shrimp
- 1 cup frozen peas, thawed
- 1 cup fresh cilantro, chopped
- lemon wedges for serving
- Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender 6 to 8 minutes. Add the ginger and garlic and cook, stirring for 2 minutes. Add the curry powder and cook, stirring, for 1 minute.
- Add the rice and stir to coat in the onion mixture. Stir in 2 cups water and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
- Fold the shrimp and peas into the partially cooked rice and cook, covered, until the shrimp is opaque throughout and the rice is tender, 4 to 5 minutes more.
- Remove from the heat and fold in the cilantro. Serve with lemon wedges, if desired.
Potter: This is very similar to a side I make that I call curried rice. It's a bit fuller in flavor and with the added shrimp much more of a meal. I will say make sure to use fresh shrimp with this recipe, we used the precooked kind and it didn't absorb the spices well. It was still a great meal just could have been better.
Katie: This dish was great. As Potter said, it was a fuller dish than he usually side (to be expected with be an entree), but definitely go the route of fresh shrimp to avoid the lack of absorbing spices we encountered.