Deep flavors and an unusual combination.

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Recipe Summary

prep:
40 mins
cook:
47 mins
total:
1 hr 27 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.

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  • Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.

  • Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.

Cook's Notes:

Substitute fish stock for the clam juice if desired.

You can use fresh or frozen okra.

Nutrition Facts

388 calories; protein 21.3g; carbohydrates 35.2g; fat 19.3g; cholesterol 146.9mg; sodium 904mg. Full Nutrition
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