Coconut Curry Shrimp with Carrot Rice

Directions

1. Rinse the basmati rice in cold water using a colander, then drain and transfer to a small saucepan. Add salt and enough water to boil the rice, bringing it to a high heat.
2. If using frozen shrimp, thaw them in a bowl of cold water and keep handy for later use.
3. Wash and dry the green onions, trim the roots, then chop the greens.
4. When the liquid begins to boil, stir the rice, cover the pan, and reduce the heat to a simmer. Cook until the liquid is absorbed, about 15 to 18 minutes, then keep the rice covered off the heat for 5 minutes.
5. Rinse the shrimp under cold water until no ice remains; pat dry with paper towels. Toss with lime juice, half the green onions, and a pinch of pepper.
6. Heat a skillet over medium heat and prepare the aromatics.
7. Mince the garlic and ginger. In a small bowl mix them with curry powder, salt, and a splash of water to form a paste.
8. Coat the skillet bottom with virgin coconut oil, then cook the curry paste just until fragrant, about 1 minute. Stir in the coconut milk and simmer 2–3 minutes to blend flavors.
9. Add the shrimp and cook until they turn opaque, about 4–5 minutes.
10. Grate the carrots and fold them into the cooked rice. Mix well to distribute the carrot shards.
11. To serve, mound the carrot rice on plates and top with the curry and shrimp. Garnish with the remaining green onions and serve.