1-2 inch long piece
fresh ginger, peeled and sliced
1 1/2 tsps
1 to 2 fresh
serrano chiles, halved lengthwise
1 can (14 oz.)
fresh lime juice
medium to large shrimp, peeled and deveined
Rinse rice several times in cold water, in large bowl until water is clear. Drain in colander.
Combine 1-2/3 cups water, rice, ginger and 1/2 teaspoon salt in large sauce pan over medium-high heat to boiling. Reduce heat, cook, covered for 15 minutes or until rice is tender. Remove from heat; let stand covered for 5 minutes. Stir in crushed pineapple, basil and mint. Keep warm.
Place onion and ginger in food processor container; cover and pulse until finely chopped.
Cook onion mixture, remaining salt and sugar in hot oil in large skillet over medium-high heat, stirring frequently until onion begins to brown, about 5 minutes. Stir in curry powder and chiles, cook, stirring frequently about 2 minutes. Stir in broth, coconut milk and lime juice, simmer for 5 to 8 minutes stirring occasionally until thickened
Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.
Serve shrimp curry with a scoop of rice. Garnish rice with broiled or grilled pineapple slice, if desired.