My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. —Angela Spengler, Niceville, Florida
Curry Shrimp and Rice Recipe photo by Taste of Home
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (13.66 ounces) coconut milk
1 can (8 ounces) bamboo shoots, drained
1 tablespoon curry powder
1 to 3 teaspoons Thai red chili paste, optional
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces peeled and deveined cooked shrimp (61-70 per pound)
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Lime wedges and fresh basil
In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally.
Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.