- 1/4 cup vegetable oil
- 1 large onion , diced
- 2-inch piece fresh ginger , peeled
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1 1/2 tsp. curry powder (preferably Madras)
- 1–2 fresh serrano chiles , halved lengthwise (optional)
- 1 cup chicken stock
- 14 ounce can unsweetened coconut milk
- 1 Tbsp. fresh lime juice
- 1 pound large shrimp , peeled and deveined
- 8 pieces cooked applewood smoked bacon for garnish
- 1 jalapeño , minced (optional garnish)
- 2 1/2 cups long grain white rice
- 3 Tbsp. fresh ginger , peeled and grated
- 2 bay leaves
- 1 1/2 tsp. Kosher salt
- 4 Tbsp. fresh basil , chopped
- 2 Tbsp. fresh mint , chopped
- 1 scallion , thinly sliced
When rice is ready to serve, heat sauce if necessary. Add cleaned shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.
For the rice: Rinse rice several times through cold water in a large strainer until water runs clear. Drain in a colander. Add rinsed rice to a 4-quart heavy saucepan along with 3-1/2 cups of water, ginger and bay leaves. Bring to a boil and then reduce heat to low. Cook, covered, for about 15 minutes.
Remove from heat and let stand, tightly covered and undisturbed for 5 minutes. Remove bay leaves, fluff rice with a fork and then add scallion and herbs. Season rice with salt and pepper to taste.
Serve shrimp over rice. Sprinkle each serving with chopped applewood smoked bacon.
Prep Time: 20 minutes
Inactive Prep Time: 5 minutes
Cook Time: 15 to 20 minutes
This recipe may appear slightly modified from what you've seen on television.