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Curried Shrimp, Brown Rice & Peas

4 servings
prep time: 20 minutes (while rice cooks)
cook time: 40 minutes

• 1 cup brown rice
• 2 cups vegetable or chicken broth
• 1 tsp. canola oil
• 1/4 cup finely chopped onion
• 1 tsp. minced garlic (or 1 clove garlic, minced)
• 1 lb. frozen pre-cooked shrimp
• 1 cup frozen green peas (petite peas are best!)
• 1/4 cup vegetable or chicken broth
• 2-3 tsp. mild curry paste
• enough carrot sticks

1. Heat 2 cups broth to a boil in a medium saucepan. Add rice, return to boil, then simmer with cover on.
2. Thaw the shrimp in a large bowl of lukewarm water. Drain, then pinch off and discard the tails.
3. Heat a large nonstick skillet and add a little canola oil. Cook onion and garlic for about 4 minutes until tender.
4. Add the shrimp, peas, extra broth and curry paste to the skillet. Cook on medium for a minute or two, then turn off heat and cover pan.
5. When the rice is done, mix it in with everything else. Or serve separately if you prefer. (Rice is done in about 35-40 minutes, when all liquid is absorbed.)
6. Cut up a pile of carrot sticks to serve with this.

Variations:
You can often buy curry paste in Asian markets or in the eth-nic section of your supermarket.
If you can't find curry paste, use curry powder to taste.