Lets start with the coconut rice.

There are about a million different kinds of rice out there and you could even use brown rice here if you wanted to. This is jasmine rice and I love it because of it’s long grain, but you use what you have!

Pour a cup of it into your pot…

To it add one can of coconut milk.

Season your rice with a pinch of salt and bring this pot to a boil. Once it is boiling bring it down to a slow simmer and put a lid on it. Little peeks in are fine but keep the lid on this pot for about 20 minutes. You’ll want to keep the steam in the pot to help fluff up that rice!

Now that your rice is going lets throw some olive oil in a pan and cook up our shrimp! Season them with some salt and pepper and do not walk away from this pan! Once shrimp go from grey to pink they’re done, and that only takes about 2 minutes or so. Remove them from the pan when they are done.

P.S. Don’t forget to devein and peel your shrimp before cooking them, or you can be lazy like me and just buy them that way.

In the same pan saute one chopped onion…

and one sliced red bell pepper.

After your vegetables have cooked down a bit it’s time to add the spices!

Lets start with 1 1/2 tablespoons of curry powder…

1/4 teaspoon of cinnamon…

and just a dash of ground red pepper. You can leave this out if your kiddos don’t do spicy!  Don’t forget to add a little more salt and pepper!

Cook your spices and vegetables together for one minute stirring constantly. This will help open up all of the wonderful flavors that you just put into your pan.

Now add a cup of frozen peas…

and a cup of chicken broth. Bring your pan to a boil then reduce the heat to medium and let this simmer for about 5 minutes.

Add your shrimp back to the pan and give everything a good stir!

Put some of your coconut rice on a plate and top it with that gorgeous curry shrimp. Sprinkle it with some fresh cilantro and I promise you, your kids will not be able to resist such a colorful, fragrant dinner!

If all else fails bribe them with a cookie.

Enjoy!

Ingredients

  • 1 cup of rice
  • 1 can of coconut milk
  • 1 pund of shrimp
  • 1 chopped onion
  • 1 sliced red bell pepper
  • 1 cup frozen peas
  • 1 1/2 tablespoons curry powder
  • 1/4 teaspoon ground cinnamon
  • ground red pepper to taste
  • olive oil
  • salt & pepper to taste
  • fresh chopped cilantro

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