Ingredients:
2 Tablespoons oil, olive
3 Tablespoons curry powder, sweet
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Directions:
In a medium saucepan, bring 2 cups of the broth to a boil over high heat. Add the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes.
Meanwhile, in a large skillet, warm 1 tablespoon of the oil over medium-high heat. Add the garlic and onion, and stir-fry until the onion beings to brown, about 3 minutes.
Stir in the remaining 1 tablespoon oil, the shrimp, and bell pepper, and stir-fry for 2 minutes. Stir in the curry powder and flour, and cook, stirring, until the flour and curry powder are completely incorporated.
Stir in the remaining 3/4 cup stock, the milk, and cilantro (if using), and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the shrimp are cooked through and the bell pepper is tender, about 2 minutes.
When the rice is done, stir in the coconut and almonds. Serve the rice with the shrimp curry spooned on top. |