Curried Shrimp and Coconut Rice Salad

Servings: 4 | Serving size: about 2 cups

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

Cooking time includes chilling time. Refrigerated, this recipe keeps well for 24-36 hours only.

Place the water and coconut milk in a medium pan over high heat. When the water boils add the rice. Reduce the heat to a simmer and boil slowly until all the water has evaporated.

When the rice is cooked place it in a large mixing bowl.

While the rice is cooking, place the oil in a large skillet over medium heat.

Add the minced shallot and cook for about 2 minutes. Stir frequently.

Add the cinnamon, curry powder and red pepper flakes. Cook for about 2 minutes and stir frequently.

Add the shrimp and cook for about 10 minutes until the shrimp are pink and just cooked through.

Place the cooked shrimp and shallots in the bowl with the rice.

While the salad and rice are still warm, add the peanut butter and mix well.

Add the raisins, celery, peppers, peas and salt to the bowl and mix well. Chill well before serving.