Shrimp Curry Rice
Ingredients
- 2 cups jasmine rice, rinsed
- 4 cups water
- 1 cup coconut milk
- 2 tablespoons butter
- 2 tablespoons curry powder
- 1 pound (21 to 25 count per pound) cooked tiger shrimp, peeled and deveined
- 2 Thai chiles, minced
- 1/2 cup chopped greens onions
- 1 cup medium diced plum tomatoes
- 1 cup medium diced pineapple
- 1/2 cup roughly chopped cilantro leaves
- 1/2 cup medium diced papaya
- 1/2 teaspoon ground allspice
- Salt and freshly cracked black pepper
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