- 1 cupbasmati rice
- 4 mediumcarrots
- 1 (13.5 fl oz) cancoconut milk
- 2 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 small bunchgreen onions (scallions)
- 1 ½ lbraw peeled shrimp, fresh or frozen
-  cayenne pepper
-  curry powder
-  virgin coconut oil
- 1Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
1 cup basmati rice ½ tsp salt 16 fl oz (2 cups) water
- 2If using frozen shrimp, place in a bowl and cover with cold water to thaw. Set aside.
1 ½ lb raw peeled shrimp, fresh or frozen
- 3Wash and dry green onions. Trim root ends and chop.
1 small bunch green onions
- 4Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- 5Drain and rinse shrimp under cold water until there are no more ice chunks. Place on paper towels and pat dry. Return to empty bowl. Add lime juice, ½ of the green onions (save the rest for garnishing), and pepper. Toss to coat.
1 lime ⅛ tsp cayenne pepper
- 6Heat a skillet over medium heat.
- 7Peel and mince garlic and ginger. In a small bowl mix together garlic, ginger, curry powder, salt, and water.
2 cloves garlic 2 (1 inch) pieces ginger 2 tbsp curry powder ½ tsp salt 4 tbsp water
- 8Coat bottom of skillet with oil. Add curry mixture and cook for about 1 minute. Add coconut milk, stir, and cook 2-3 minutes.
about 2 tbsp virgin coconut oil 1 (13.5 fl oz) can coconut milk
- 9Add shrimp and cook until opaque, 4-5 minutes.
- 10Wash, trim ends, peel, and coarsely grate carrots. Add to rice and stir to combine.
4 medium carrots
- 11To serve, place rice and curry on a plate and garnish with remaining green onions. Enjoy!