👨‍🍳 作り方

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. Set aside.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

3. 3

   Add the minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes, stirring constantly.

5. 5

   Add the rinsed rice, diced carrots, green beans, dried thyme, and curry powder. Stir well to coat the rice and vegetables with the aromatics.

6. 6

   Pour in the fish stock or water. Add salt and black pepper. Bring the mixture to a boil.

7. 7

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until most of the liquid has been absorbed and the rice is partially cooked.

8. 8

   Add the shrimp to the pot, distributing them evenly over the rice. Cover again and continue to cook for another 10-15 minutes, or until the shrimp are pink and cooked through and the rice is tender.

9. 9

   Fluff the rice with a fork. Taste and adjust seasoning if necessary.

10. 10

    Garnish with fresh chopped parsley or cilantro before serving.