Cut potatoes into 1/2" dice. Place potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

While potatoes microwave, coarsely chop peanuts.

Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing. Alternatively, reserve half the raw carrots for snacking/serving on the side.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Pat shrimp dry.

Carefully remove potatoes from microwave.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.

Uncover, and add garlic salt, white portions of green onions, and potatoes. Stir occasionally until vegetables are tender and slightly browned, 2-4 minutes.

Add 2 tsp. olive oil, shrimp, piri piri seasoning (use less if spice-averse), and 1/4 tsp. salt to hot pan. Stir occasionally until pink and shrimp reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning.

Add curry paste, peanut butter, creme fraiche, peas, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

While shrimp mixture cooks, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in another microwave-safe bowl.

Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with shrimp mixture. Garnish with peanuts and green portions of green onions. Bon appétit!