Creamy Curry Rice with Shrimp

Steps

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1. 1
   Cut the red bell pepper into small dice.
   ▶ ≈0:08
2. 2
   Heat olive oil in a skillet, add the shrimp and pressed garlic. Stir to coat the shrimp evenly.
   ▶ ≈0:16
3. 3
   Season with salt, black pepper, ground ginger, onion powder, chives, and curry powder. Mix well.
   ▶ ≈0:31
4. 4
   Cook the shrimp for about 6 minutes. Remove with a slotted spoon and set aside on a plate.
   ▶ ≈1:03
5. 5
   Add the diced peppers to the same pan and stir. Add more olive oil if needed, and cook for about 10 minutes until the peppers become translucent and begin to caramelize.
   ▶ ≈1:19
6. 6
   Add the washed long-grain rice and stir to combine. Season with salt, black pepper, ground ginger, onion powder, chives, and curry powder, being careful not to oversalt.
   ▶ ≈1:43
7. 7
   Pour about 500 ml of water over the rice to cover it. Cover the pan and simmer for 10 minutes.
   ▶ ≈2:15
8. 8
   Remove the lid and stir the rice. Return the shrimp to the pan, mix well, and cook for 2 to 3 minutes until the water has completely evaporated.
   ▶ ≈2:39
9. 9
   Pour in the heavy cream and mix well. Cook for 5 minutes until the cream thickens.
   ▶ ≈2:55