Chicken & poultry , Fishes & seafood , Main dishes , Rice & grains

Curry rice with chicken, shrimp and vegetables

Name: Curry rice with chicken, shrimp and vegetables
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 1/2 cup basmati rice; Olive oil; 3 cups water; 1 medium yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 1 tablespoon finely grated fresh ginger; 2 Nantes carrots, quartered lengthwise, sliced; 2 celery stalks, sliced; 350 g boneless and skinless chicken thighs, diced; 2 tablespoons curry powder; 1 tablespoon of honey; 1 teaspoon dried oregano; 1 teaspoon Provence herbs; 340 g raw shrimp size 41-50, peeled and tails removed; 1 small zucchini, diced; 1/2 red bell pepper, diced; 200 g sweet peas, trimmed and halved; 1 cup chopped cashews + a little for serving; The juice of 1/2 lemon + a little for serving; A small handful of fresh cilantro, finely chopped + a little for serving; Salt and pepper from the mill

Preparation 45 min
Cooking 30 min
Servings 6
Freezing Absolutely

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Ingredients
Preparation
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This curry rice with chicken, shrimp and vegetables is really comforting. It requires a little preparation, but everything can be done in advance or even the day before! Enjoy your meal !

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Ingredients

1 1/2 cup basmati rice
Olive oil
3 cups water
1 medium yellow onion, finely chopped
3 large garlic cloves, finely chopped
1 tablespoon finely grated fresh ginger
2 Nantes carrots, quartered lengthwise, sliced
2 celery stalks, sliced
350 g boneless and skinless chicken thighs, diced
2 tablespoons curry powder
1 tablespoon of honey
1 teaspoon dried oregano
1 teaspoon Provence herbs
340 g raw shrimp size 41-50, peeled and tails removed
1 small zucchini, diced
1/2 red bell pepper, diced
200 g sweet peas, trimmed and halved
1 cup chopped cashews + a little for serving
The juice of 1/2 lemon + a little for serving
A small handful of fresh cilantro, finely chopped + a little for serving
Salt and pepper from the mill

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Preparation

In a saucepan heated over medium-low heat, add the rice with a drizzle of olive oil. Cook for 2 minutes, stirring constantly.
Add water, mix and bring to a boil. Cover, reduce heat to low and simmer for 10 to 12 minutes or until the rice is cooked and the water absorbed. Remove from heat, stir and let stand, covered.
In a large pot heated over medium-low heat, place the onion, garlic, ginger and add a good drizzle of olive oil. Cook 3 to 4 minutes, stirring.
Add the carrots, celery and a small drizzle of olive oil. Cook 3 to 4 minutes, stirring.
Add the chicken, curry, honey, oregano, Provence herbs, season generously with salt and pepper and mix. Cook for 3 to 4 minutes, stirring.
Add the shrimp and cook 2 to 3 minutes, until the shrimp are pink.
Add the zucchini, pepper and sweet peas then season with salt and pepper. Cook for 2 minutes, stirring.
Remove from heat, add the rice, cashews, cilantro and lemon juice then mix. Taste and adjust the seasoning if desired. Serve then garnish with cashews, fresh cilantro and drizzle with lemon juice!

Our sommeliers suggest

Milan Nestarec Bel 2021

Czech Republic

Milan Nestarec Bel is a fruity, lively white from the Czech Republic, a blend of grüner veltliner, müller-thurgau and welschriesling, grapes known for their freshness. A good idea with the curry, the ginger and the cilantro: the freshness calms the spices down, and the lemon in the dish finds an echo. It comes in a big bottle, so there is plenty for everyone. See the product

Hopfenweisse, 7.5%

Frampton Brasse

The clove in the curry is already in the yeast of this German white beer. Cold hopping also gives it a winey side that recalls the white wine you'd normally serve. Its soft texture follows the rice and its fizz keeps the bowl easy to finish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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