Shrimp Curry With Ginger Rice

648 faves | 5 recommends
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Cristina Ferrare
Nutrition per serving    (USDA % daily values)
CAL
1018
FAT
145%
CHOL
81%
SOD
94%

Comments

Im gona taste
7e8yijpfpdg9   •  25 Mar   •  Report
Just no bacon! :/
c73e4eb9f3b1   •  13 Aug   •  Report
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Ingredients for 4 servings

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 remove the vein

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

4 Tbsp. fresh basil , chopped

2 Tbsp. fresh mint , chopped

1 scallion , thinly sliced

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