INGREDIENTS
1 TBSP. olive oil
1 large onion, finely chopped
Salt and pepper
1 1/2 TBSP. fresh ginger, grated
3 cloves garlic, finely chopped
1 TBSP. curry powder
1 cup long-grain white rice
1 lb. medium shrimp, peeled and deveined
1 cup frozen peas, thawed
1 cup fresh cilantro, chopped
Lemon wedges for serving
DIRECTIONS
Heat the oil in a large skillet over medium heat. Add the onion, season with ΒΌ tsp. each salt and pepper. Cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the ginger and garlic, cook, stirring for 2 minutes. Add the curry powder, cook for 1 minute.
Add the rice, stir to coat in the onion mixture. Stir in 2 cups water; bring to a boil. Reduce heat, simmer, covered for 15 minutes. Fold the shrimp and peas into the partially cooked rice and cook, covered, until the shrimp is opaque throughout and the rice is tender, 4 to 5 minutes more.
Remove from heat and fold in the cilantro.
Serve with lemon wedges.
Serves 4.
