Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6-8
  • 3 cups uncooked Minute Rice
  • 1 lb. cooked shrimp
  • ½ lb. carrots julienned
  • 10 oz. can pineapple tidbits
  • 2 cups whipping cream
  • 2 cups coconut milk
  • ½ cup pineapple juice (from can pineapple)
  • 2-3 tsp. curry powder
  • 2 tsp. parsley
  • 1 tsp. salt
  • ½ tsp. ground ginger
  1. Cook rice according to directions on the box.
  2. Melt butter in separate skillet and cook carrots to desired tenderness.
  3. Add rice, shrimp and the rest of the ingredients to the pan. Cook until thoroughly heated and sauce thickens. This takes about 5 min.
  4. Coconut milk can be added until desired consistency.
Any rice can be used. Just make enough for 6 servings. Chicken can be used instead of shrimp. Just use 1lb. dice and cook with carrots until no longer pink. I recommend starting with 2 tsp. curry and adding more to desired flavor.
Recipe by Hip Homeschool Moms at https://hiphomeschoolmoms.com/september-recipe-of-the-month-easy-shrimp-curry/