Coconut Shrimp Curry Rice

• shrimppeeled and deveined20 oz
• cooked brown rice.trim()4 cup
• coconut milk.trim()2 cup
• broccoli florets.trim()12 oz
• onionthinly sliced1/2
• cooking oil.trim()4 tsp
• curry powder.trim()4 tsp
• red pepper flakes.trim()1/4 tsp
• kosher salt.trim()1 tsp
• black pepper.trim()1/2 tsp

Instructions

1. 1Thinly slice the onion. Pat the shrimp dry, season it with the kosher salt and black pepper, and wash your hands with soap and water.
2. 2Warm the cooking oil in a deep skillet over medium heat until shimmering. Add the onion and a pinch of the listed kosher salt, then cook for 3-4 minutes until translucent and softened.
3. 3Stir in the curry powder and red pepper flakes, cooking for 30-60 seconds until fragrant. Add the coconut milk and broccoli, then simmer for 5-7 minutes until the broccoli is crisp-tender and the sauce gently coats a spoon.
4. 4Add the seasoned shrimp and cook for 3-4 minutes, turning once, until pearly and opaque and curled into a C. Transfer the shrimp to a plate, then wash the board, knife, skillet utensil, and your hands with soap and water before touching anything else.
5. 5Heat the cooked brown rice in the skillet with the curry sauce for 2-3 minutes until steaming hot and the grains are tender, stirring so the sauce coats the rice.
6. 6Taste the sauce and adjust with kosher salt and black pepper. Spoon the rice and broccoli into a bowl and top with the shrimp.