Carolina Kitchen: Curried Rice with Shrimp and Peas

P-KITCHEN-CURRIED RICE-SHRIMP.transfer_frame_9225.jpg
P-KITCHEN-CURRIED RICE-SHRIMP.transfer_frame_9225.jpg

By The Dining Diva, Chef Molly Fowler


  • 2 tbsp Oil
  • 1 large Sweet onion, finely chopped
  • 1/2 medium Red bell pepper, minced
  • 1/2 medium Red bell pepper, minced
  • 1 1/2 tbsp Grated peeled ginger root
  • 1-2 cloves Garlic, minced
  • 1 1/2 tbsp Curry powder
  • 1 cup Long grain white rice
  • 2 cups Chicken stock
  • 1 lb medium Peeled and deveined shrimp
  • 1 cup Frozen peas, thawed
  • 1/2 cup Minced fresh cilantro, more for garnish if desired
  • Salt and pepper to taste


  1. Heat oil in a large skillet over medium high heat.
  2. Sauté the onion, bell pepper, and ginger until the onion is translucent.
  3. Add the garlic and the curry powder, and sauté until warmed through.
  4. Add the rice and stir to be sure all the grains are coated.
  5. Add the broth and bring the mixture to a boil.
  6. Cover, and reduce heat, and simmer for about 15 minutes.
  7. Stir in shrimp and peas.
  8. Cover and cook another 4-5 minutes until the shrimp is opaque.
  9. Stir in the cilantro, taste and adjust seasonings, and serve at once.
  10. Garnish with additional cilantro if desired.

*If a saucier consistency is desired, stir in 1 Cup of Coconut Milk when you add the shrimp and peas.

Serves 4