Basmati Rice Salad With Shrimp, Curry And Cashews - cooking recipe

Ingredients

2 cups basmati rice
1 tablespoon curry powder
3 cups chicken stock
3 tablespoons oil
1/4 cup lime juice
1 tablespoon brown sugar
150 g shrimp
1/4 English cucumber, grated
1 cup carrot, grated
1 cup cashews, roasted, unsalted
1/4 cup fresh cilantro, chopped
12 cherry tomatoes, halved
salt, to taste

Preparation

Place the curry powder and stock in a pot. Bring to a boil over high heat, add rice and turn the heat to low. Cover and cook until tender, about 18-20 minutes. Fluff the rice with a spoon; cool quickly and place in bowl.
Whisk together oil, lime juice and brown sugar.
Add remaining ingredients to the rice, drizzle with dressing and combine.
Chill well before serving.
Enjoy!