South Asian-Style Shrimp Curry
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South Asian-Style Shrimp Curry

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.

Preparation Time20 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

100 g

Bacon Strips

165 mL

Coconut Milk

1 tbsp

Indian Spice Blend

7 g


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


0.13 tsp


0.06 tsp



Nutrition Values

Calories1020 kcal
Fat52 g
Saturated Fat28 g
Carbohydrate87 g
Sugar10 g
Dietary Fiber8 g
Protein40 g
Cholesterol235 mg
Sodium1560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Parchment Paper
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook bacon

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.

Cook rice

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.

Cook veggies

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.

Cook curry

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.

Finish and serve

Fluff rice with a fork, then stir in cilantro. Divide rice between bowls. Top with shrimp curry. Crumble bacon over top.

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