Ingredients

FOR THE SHRIMP CURRY
adapted from The Eatons’ Shrimp Curry

2 lbs. shrimp (21-25 count per lb.), peeled and deveined
4 Tbsp. unsalted butter
1 large yellow or white onion, finely chopped
3-5 Tbsp. sweet curry powder (add 1-2 Tbsp. hot curry powder for a spicier curry)
1 Tbsp. freshly squeezed lemon juice (vinegar will work in a pinch if you don’t have lemons)
1 28 oz. can diced tomatoes
1 14 oz. can unsweetened coconut milk (full fat or lite)
1/2 – 1 tsp. kosher salt to taste

FOR THE COCONUT RICE

1 medium yellow or white onion, finely chopped
1 Tbsp. olive oil
1 cup jasmine rice
3/4 cup chicken stock or broth
1 14 oz. can unsweetened coconut milk (full fat or lite)
1 tsp. kosher salt

Instructions

1. For the curry: In a large, deep sautee pan, melt the butter and add the onion. Cook over low heat until the onion is soft and transparent, about 10-15 minutes. Add the curry powder and continue to cook on low for 8-10 minutes, stirring regularly as the curry forms a paste.

2. Add the lemon juice and stir. Add the tomatoes. Continue cooking for another 10-15 minutes on low. Add 1/4 of the coconut milk and stir. Add more coconut milk until you are satisfied with the consistency of the curry base. Remember, the shrimp will add some additional liquid. Simmer the mixture for another 10-15 minutes.

3. When ready, bring the curry base to a boil and add the shrimp. Stir constantly to ensure that the shrimp cooks evenly for 6-8 minutes. Add salt to taste and serve over rice.

4. For the coconut rice: In a medium saucepan over low heat, add olive oil and onion and cook until soft and transparent, about 10-15 minutes. Add the rice, chicken stock, coconut milk, and salt and stir. Place a lid on the pan and cook on low for 18-20 minutes. Do not remove lid or stir while rice is cooking. Remove from heat and allow to sit, with the lid on, for 5 minutes. Fluff with a fork and serve.