What I used:
About 30 medium sized shrimp, peeled and cleaned
One onion, diced
2 Tablespoons garlic
2 teaspoons curry powder
1/2 teaspoon paprika
1 can coconut milk
Salt to taste
I started the rice while the shrimp was defrosting. I didn't want plain rice, so we tried this blend. Kind of love it! It was great for this dish because it could stand up to the curry flavors, but was still mild enough not to overpower the coconut flavor.
After the shrimp was defrosted, I started the onions and garlic in a just a bit of olive oil.
I only cooked them for about a minutes on each side because I didn't want to cook them all the way through at this point-they would be rubber by the time the sauce was thick. Then, I added the curry powder. I had yellow curry on hand, but this would be good with so many varieties.
Then I added the coconut milk and the paprika.
The coconut milk will start to thicken just about the same time the shrimp finishes cooking. Somehow, I managed to time this perfectly because the rice had finished cooking and sat for exactly five minutes. All that was needed was a quick fluff with a fork, then on to the plate!