After all the discussion about the Omnivore’s Hundred, much of which revolved around how much curry is too much, I suddenly had a craving for Indian food. This curry-esque recipe was simple, made my kitchen smell yummy, and was pretty tasty to boot. Unfortunately, I had to omit the fresh basil, as the bunch that I bought earlier in the week was no longer edible. The dried version just didn’t get the job done, but otherwise, I’d say this was a successful one-skillet dinner.
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 cup long-grain white rice
Kosher salt and pepper
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup fresh basil (I actually used dried)
Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the garlic and curry and cook, stirring, until fragrant, 2 minutes. Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
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