Posted by: inyomouth | February 2, 2010

Curried Rice with Shrimp & Chicken

I still live in Inyo 302, I promise! Yes, this is my first post of the quarter. Yes, I still cook once a week with my friends. Yes, I am busy.

But without further ado, this is one hearty recipe from Real Simple. I decided to invite Samantha and Juli over for dinner (seeing as we had guests over for every meal last week) and it turned out to be really yummy and really simple to make. Because I’m a fan of asian dishes and shrimp, I had to make curry-something this quarter.  It’s full of spice, garlic, and warmth so please read on!

Curried Rice with Shrimp & Chicken


1 T olive oil
1 large onion
2 carrots [chopped]
2 cloves garlic [chopped]
2 tsp curry powder
1 cup long-grain white rice [i used brown]
Kosher salt & black pepper
1 lb peeled and deveined shrimp
2 chicken breasts [cubed]
3 T corn starch
1/2 cup fresh basil

To Make

  1. Place cubed chicken in a large Ziplock bag with the corn starch and let sit for 4 minutes.
  2. Heat the oil in a large skillet over medium heat. Cook chicken for 5 minutes, stirring occasionally, then site aside in medium bowl.
  3. Add more oil in the skillet, then add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  4. Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
  5. Add the rice, 2 ½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
  6. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.

Happy eating!



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