Curried Lemongrass Shrimp & Brown Rice
Lemongrass and spices give this seafood dish a delicious aroma that will bring you back for seconds.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 cup brown rice
- 2 1/2 cups vegetable broth
- sea salt
- freshly ground black pepper
- 1 tablespoon lemongrass, grated
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 cup fresh basil
In a large skillet heat olive oil. Add the onion and carrots and sautÃ© for 6 minutes.
Add the garlic and curry powder and sautÃ© another 2 minutes.
Add rice and vegetable broth. Bring to a boil. Reduce heat to low. Cover and cook for 15 minutes. Stir in lemongrass, salt and pepper.
Add shrimp into partially cooked rice. Cover and cook until the shrimp are opaque, 4 to 5 minutes. Gently fold in the basil.