• 1-1/4 cups long-grain rice, uncooked
  • 1-2/3 cups water
  • 1-1/2 tablespoons fresh ginger, peeled and grated
  • 1 tsp kosher salt
  • 1 can (8 oz.) DOLE® Crushed Pineapple, drained
  • 1 tbsp chopped fresh basil leaves
  • 1 large onion, quartered
  • 1-2 inch long piece fresh ginger, peeled and sliced
  • 1/2 tsp sugar
  • 1/4 cup vegetable oil
  • 1 1/2 tsps curry powder
  • 1 to 2 fresh serrano chiles, halved lengthwise
  • 1 cup chicken broth
  • 1 can (14 oz.) coconut milk
  • 1 tbsp fresh lime juice
  • 1 lb medium to large shrimp, peeled and deveined


Step 1
Rinse rice several times in cold water, in large bowl until water is clear. Drain in colander.
Step 2
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.
Step 3
Place onion and ginger in food processor container; cover and pulse until finely chopped.
Step 4
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
Step 5
Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.
Step 6
Serve shrimp curry with a scoop of rice. Garnish rice with broiled or grilled pineapple slice, if desired.