(serves 1) prep time 30min

Ingredients

• Shrimp (150-200) 8 oz
• Rice 6oz
• Carrots diced 2 oz
• Pumpkin diced 2 oz
• Bodi beans chopped 2 oz
• Green peas 2oz
• Garlic chopped 1 oz
• Pimento chopped 1 oz
• Chive chopped 1 oz ( for garnish )
• Saffron 1 tbsp
• Cilantro chopped 1 tbsp
• Fine thyme chopped 1 tbsp
• Salt 2 tsp
• Black pepper 2 tsp
• Coconut milk 2 oz
• Oyster sauce 1 oz
• Butter 2 oz
• Water 4oz
• Curry powder 1tbsp
• Coriander 1 tsp
• Onion chopped 2 tbsp

Method

Boil rice with saffron powder until (Al dente) cooked firm to the bite, strain and set aside. In preheated sauté pan add butter, pimento, onion, garlic, fine thyme, carrots, curry powder, pumpkin bodi beans and allow cooking for 5mins. Then add rice, black pepper, salt, coconut milk, oyster sauce coriander and water. Allow to cook for 5mins then add cooked shrimp and stir allow to cook for a further 2 minutes then add cilantro and chive turn off the heat and serve.