Shrimp Curry Rice Recipe | Food Network

Ingredients

• 2 cups jasmine rice, rinsed
• 4 cups water
• 1 cup coconut milk
• 2 tablespoons butter
• 2 tablespoons curry powder
• 1 pound (21 to 25 count per pound) cooked tiger shrimp, peeled and deveined
• 2 Thai chiles, minced
• 1/2 cup chopped greens onions
• 1 cup medium diced plum tomatoes
• 1 cup medium diced pineapple
• 1/2 cup roughly chopped cilantro leaves
• 1/2 cup medium diced papaya
• 1/2 teaspoon ground allspice
• Salt and freshly cracked black pepper