South Asian-Style Shrimp Curry
with Cilantro Rice and Crispy Bacon
Crispy, spiced bacon is the perfect crumble for tonight's South Asian-inspired shrimp dish. Fluffy basmati rice will drink up all the velvety smooth coconut sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
100 g
Bacon Strips
165 mL
Coconut Milk
1 tbsp
Indian Spice Blend
7 g
Cilantro
¾ cup
Basmati Rice
113 g
Green Peas
113 g
Yellow Onion
160 g
Sweet Bell Pepper
2 tbsp
Ginger-Garlic Puree
2 tbsp
Curry Paste
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Sprinkle with 1 tsp Indian Spice Mix (dbl for 4 ppl). Roast bacon in the middle of the oven until crispy and cooked through, 10-12 min.**Transfer bacon to a paper towel-lined plate and set aside.
Meanwhile, heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Once boiling, season with salt, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Core, then cut pepper into 1/4-inch slices.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions, peppers, peas and remaining Indian Spice Mix. Cook, stirring often, until peppers soften slightly, 3-4 min.
Add coconut milk, curry paste, ginger-garlic puree and shrimp to the pan with veggies. Cook, stirring often, until curry thickens slightly and shrimp are cooked through, 3-4 min.** Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in cilantro. Divide rice between bowls. Top with shrimp curry. Crumble bacon over top.
