Shrimp Curry

Directions

1. 1
   Put rice in a saucepan and add cold water to cover by 3/4-inch.
2. 2
   Bring to a boil, uncovered.
3. 3
   Turn the heat down to low, cover and simmer for 20 minutes.
4. 4
   Remove from heat and let it stand, covered, for at least 10 to 15 minutes.
5. 5
   While rice is cooking, heat olive oil in a large skillet over medium-high heat until it is hot, but not smoking.
6. 6
   Add shrimp and saute for 3 minutes, moving the pan continuously to avoid sticking or burning. With a slotted spoon, remove cooked shrimp and set aside.
7. 7
   Turn heat down to medium-low and add garlic, chestnuts, coconut milk, fish sauce, pepper flakes, minced onion, lime juice and curry mix. Simmer for 6 to 8 minutes.
8. 8
   Add cornstarch paste and simmer for 5 more minutes, until mixture thickens. Put shrimp back into the sauce along with cilantro and half the sliced green onion.
9. 9
   Simmer for 3 more minutes.
10. 10
    Transfer to a heated serving bowl and garnish with remaining sliced green onion.
11. 11
    Makes 5 servings.