INGREDIENTS
5 tsp
canola oil, divided
1 lb
peeled and deveined shrimp
3/4 tsp
salt, divided
1/4 tsp
black pepper
1 1/2 cups
prechopped onion
1 1/2 tbsp
curry powder
1 tbsp
mustard seeds
1/4 tsp
ground cinnamon
1/8 tsp
ground red pepper
1 1/3 cups
hot water
1 cup
frozen peas and carrots
1 cup
light coconut milk
1 cup
uncooked instant rice
1 tbsp
chopped fresh cilantro