Ingredients:
- Rice (2 cups)
- Water (4 cups)
- Salt (2 tsp)
- Coconut Milk (2 cup)
- Vegetable or Meat Broth (1/2 cup)
- Ghee or Butter (1 TBSP)
- Tomato Paste (1 TBSP)
- Shrimp (1/2 lb, peeled & de-veined)
- Rainbow Curry Powder (1 TBSP)
- Carrot (1/8 cup, diced)
- Red Bell Pepper (1/8 cup, julienned)
- Broccoli Florets (1/4 cup)
- Cauliflower Florets (1/4 cup)
- Coconut Flakes (2 tsp, garnish)
Directions:
- Add rice, 1 tsp salt, and water to a medium-sized pot on medium-high heat and cover with a lid ‘til all water evaporates.
- Meanwhile, in another pot on medium-high heat, add ghee or butter, tomato paste, shrimp, carrot, red bell pepper, broccoli, cauliflower, 1 tsp salt, and Rainbow Curry Seasoning. Stir occasionally for 4-5 minutes - ‘til shrimp is bright orange/pink and solid.
- Add coconut milk & broth, to the pot – then stir to combine.
- Let the curry simmer for 3-4 minutes.
- Serve the curry atop white rice in a bowl (with chopsticks ideally) and enjoy!
This recipe serves an ideal portion for (2-4) people.