Scampi Pineapple Curry with Rice

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, add 200g jasmine rice and 400ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the rice is tender and water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.

2. 2

   While the rice is cooking, heat 1 tbsp (15ml) olive oil in a large skillet or wok over medium heat.

3. 3

   Add the sliced red onion and sauté for 2 minutes until slightly softened.

4. 4

   Add the minced garlic and sliced red bell pepper. Cook for another 2-3 minutes, stirring occasionally.

5. 5

   Sprinkle in 2 tsp (4g) curry powder and stir well to coat the vegetables.

6. 6

   Add the diced pineapple and cook for 2 minutes, allowing the pineapple to caramelize slightly.

7. 7

   Pour in 200ml light creme and stir to combine. Bring the mixture to a gentle simmer.

8. 8

   Add the raw, peeled scampi to the pan. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for 3-4 minutes, stirring occasionally, until the scampi turn pink and are cooked through.

9. 9

   Taste and adjust seasoning if needed.

10. 10

    Fluff the cooked jasmine rice with a fork and divide among serving plates.

11. 11

    Spoon the scampi pineapple curry over the rice and serve immediately. Enjoy your meal!