Shrimp Curry Rice

Deselect All

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