South Asian Shrimp Curry
with Green Rice and Crispy Bacon
Crispy Indian-scented bacon is the perfect crumble for tonight's South Asian-inspired shrimp dish. Fluffy basmati rice will drink up all the velvety smooth coconut shrimp 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 Crustacean/Crustacé)
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
Onion, chopped
160 g
Sweet Bell Pepper
1 tbsp
Garlic Puree
30 g
Ginger
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ 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 Blend (dbl for 4 ppl). Bake bacon, in the middle of the oven, until crispy and cooked through, 10-12 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside
Heat a medium pot over medium 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. Season with salt, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Cut pepper into 1/4-inch strips.
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 Blend. Cook, stirring often until peppers have softened slightly, 3-4 min.
Add coconut milk, ginger, garlic puree and shrimp to the pan. Cook, stirring often until the mixture thickens slightly and shrimp are cooked through, 3-4 min.** Season with salt and pepper.
Fluff rice with a fork and stir in half the cilantro. Divide rice between bowls. Top with shrimp curry. Crumble bacon over curry. Sprinkle remaining cilantro over top.
