Restaurant, Ford's Filling Station!

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I had the great pleasure to meet Chef Ben Ford when I was doing my cooking show “A Big Bowl of Love” on OWN! He owns one of my favorite restaurants here in Los Angeles “Ford’s Filling station” I was thrilled that he came on as a guest to share one of my many favorites from his kitchen, Shrimp curry with ginger rice. A mouthwatering combination of  sweet, plump, juicy, large shrimp with aromatic fluffy rice infused with basil, mint, ginger and applewood smoked bacon! The dish is light and delicate with a hint of curry that is the perfect finishing touch. I wanted to share this wonderful recipe with you and hope when your in L.A. or live in L.A. you treat yourself to a wonderful dining experience at “Ford’s Filling Station!

Servings: Serves 4–6


Shrimp Curry

1/4 cup vegetable oil

1 large onion , diced

2-inch piece fresh ginger , peeled

1/2 tsp. salt

1/2 tsp. sugar

1 1/2 tsp. curry powder (preferably Madras)

1–2 fresh serrano chiles , halved lengthwise (optional)

1 cup chicken stock

14 ounce can unsweetened coconut milk

1 Tbsp. fresh lime juice

1 pound large shrimp , peeled and remove the vein

8 pieces cooked applewood smoked bacon for garnish

1 jalapeño , minced (optional garnish)

Ginger Rice

2 1/2 cups long grain white rice

3 Tbsp. fresh ginger , peeled and grated

2 bay leaves

4 Tbsp. fresh basil , chopped

2 Tbsp. fresh mint , chopped

1 scallion , thinly sliced


For the shrimp:Process onion and ginger in a food processor until finely chopped. Heat a cast iron or heavy bottom skillet on medium-high heat for 30 seconds. Add the oil, onion, ginger, salt and sugar. Cook, stirring frequently, until the onions begin to caramelize, about5 to 8 minutes. Stir in curry powder and chilies and cook, stirring frequently, for 2 minutes. Stir in chicken stock, coconut milk and lime juice and simmer, stirring occasionally, for 5 to 8 minutes or until thickened. At this point, the sauce may sit for a few minutes if the rice is not yet ready.When rice is ready to serve, heat sauce if necessary. Add cleaned shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.For the rice:Rinse rice several times through cold water in a large strainer until water runs clear. Drain in a colander. Add rinsed rice to a 4-quart heavy saucepan along with 3-1/2 cups of water, ginger and bay leaves. Bring to a boil and then reduce heat to low. Cook, covered, for about 15 minutes.Remove from heat and let stand, tightly covered and undisturbed for 5 minutes. Remove bay leaves, fluff rice with a fork and then add scallion and herbs. Season rice with salt and pepper to taste.Serve shrimp over rice. Sprinkle each serving with chopped applewood smoked bacon.

Filed under: Fish, Great Finds, Recipes