An awesome thing about curry is that there is no end to the ways in which it can be prepared. All recipes are right; there are no hard and fast rules that say it HAS to be THIS WAY ONLY! The key is to experiment around and find the one that appeals to you the most. Spicy? Rich? Vegetable heavy? Meatless? Whatever your preference, once you find the one you love – play around with variations on the ingredients. You may just invent something entirely new.
This is a family favorite when we're craving comfort food with a little kick. Slightly spicy with a slow heat, this dish combines some of my favorite things: shrimp, rice, and spice. Also, I liberally drown my serving in fresh basil. I can't seem to keep basil alive, which saddens me greatly. It's like the basil gods are mad at me or something. They're all like, “no, you can't have basil plants. You're a basil glutton.” Then I'm all like “HAVE YOU SMELLED AND TASTED YOURSELF?!”
Then basil's all, whoa, you're totally right … but you still suck at gardening.
- 1 lb shrimp
- 5 c water
- 2 c rice
- 1/2 large yellow onion, chopped
- 1 c shredded carrots
- 1 c chopped basil (more for garnish if desired)
- 3 tbsp olive oil
- 1 tbsp madras curry powder (substitute regular curry powder for a less spicy dish)
- Clean, peel, and devein shrimp & set aside.
- Heat oil in large pot over medium heat.
- Add carrots & onion & cook for about 6 minutes, stirring occasionally.
- Add garlic and curry powder and cook until fragrant, about 3 minutes. Stir constantly so garlic doesn't burn!
- Add dry rice and stir until well combined.
- Add water, raise heat, and bring to a boil.
- As soon as the water boils, reduce heat to a simmer. Continue simmering for appx 20 minutes, or until rice is almost tender.
- Add shrimp and nestle them down into the rice. Continue heating until shrimp are opaque, then remove from heat.
- Add chopped basil and sea salt, stirring gently to combine.
- Serve hot with naan, if desired.