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Curry Shrimp and Rice

Ingredients

  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • 1 carton (32 ounces) chicken broth
  • 2 cans (14-1/2 ounces each) diced potatoes, drained
  • 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 (8.80 ounces each) ready-to-serve long grain rice

Directions

  • 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, if desired, chili sauce, 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.

Nutrition Facts

1 serving: 354 calories, 13g fat (10g saturated fat), 75mg cholesterol, 1112mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 14g protein.

Total Time
Prep: 10 min. Cook: 25 min.

Makes
8 servings

My family and I absolutely love curry shrimp and rice, but this is the only one I know of where all but two of the ingredients come straight out of the pantry. To add a little heat, stir in 1 tablespoon of fresh ground chili paste. —Angela Spengler, Niceville, Florida


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Written by tasteofhome

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