Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6-8 minutes.
Add the garlic and curry powder and cook, stirring, 2 minutes.
Add the rice, 2 1/2 cups of water, 1/2 tsp. salt and 1/2 tsp. pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
season the shrimp with 1/2 tsp. salt and pepper each and nestle them in the partially cooked rice. cover and cook until the shrimp are opaque, 4-5 minutes. Fold in the basil and serve.
Originally Submitted
11/27/2008
0 Out of 5 from
0 reviews
You can add this Curry Shrimp and Rice recipe to your own private DesktopCookbook.