Shrimp Curry Rice is Comforting

Last weekend I completed my training at the Institute for Integrative Nutrition in NYC. I’m now a certified holistic health counselor. Yay!

On Sunday night, I was supposed to fly out before 9pm, but thunderstorms delayed the flight until 1:30am…and I didn’t get home to Florida and my place until after 5 in the morning. Yipes! With a long day at work on Monday morning, you can imagine I was pretty tired when I got home.

On a night like that, a warm home cooked meal is essential for me. I whipped up some curry rice with shrimp and a big bowl of mustard greens on the side. It turned out delicious and was oh-so-comforting to me after a weekend of excitement and sleep deprivation.

Comforting Shrimp Curry Rice

(inspired by this recipe from Edison Mays)

First, I started a pot of organic brown rice. I like to cook my grains separately so I can use them for different meals throughout the week.

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Ingredients for shrimp curry sauce:

1/2 lbs. large shrimp (pre-cooked, peeled, de-veined)

1 can coconut milk

1 tblsp. of red curry paste (spicy)

1 tsp. turmeric

1 garlic clove

1 small vine-ripe tomato

3-4 green onions

3 small celery stalks (or 2 large)

2-3 tblsp. fresh cilantro

1/2 cup fresh pineapple

Salt and pepper

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Directions:

Heat the olive oil a big saute pan on medium heat, then chop up the garlic and toss it in. Let it sauté for a minute, then add in the curry paste, turmeric, and coconut milk. Stir and allow to cook for a couple minutes while you’re chopping up the tomato, green onion, cilantro, celery, and pineapple. Add them into the pan and stir everything together. Sauté everything for a few more minutes to allow the flavors to blend together. Add shrimp and cook for another minute or two (just to allow the shrimp to heat up). Add salt and pepper to taste.

That’s it! Put a scoop of brown rice in a bowl and top with your shrimp curry sauce. Save leftovers for lunch the next day or two. Tasty, healthy, and comforting on a night when you need it.

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