Coconut rice and shrimp curry

Rice 173 Last Update: Jul 16, 2021 Created: Jul 16, 2021 0 0 0
Coconut rice and shrimp curry
  • Serves: 6 People
  • Prepare Time: 40
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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For this recipe, curry can be made with fish or chicken by slightly lengthening the stewing time in the sauce.

Ingredients

Directions

  1. Rinse the rice well. Pour 1.5 cups of water and coconut milk into a wide saucepan, add salt and bring to a boil. Add rice and simmer for 20 minutes. After cooking, leave for 10 minutes and then loosen the rice with a fork.
  2. Peel the shells of the shrimp, remove the heads. Chop the onion, cut the carrot into small cubes. Chop the cilantro leaves coarsely. Fry the shrimp in a deep skillet with 1 tbsp. tablespoons of oil for 2 minutes on each side. Season with salt and pepper to taste and transfer to a plate.
  3. In the same pan, fry the onion in the remaining oil for about two minutes, and then add the carrots and fry for another 5 minutes. Stir constantly, add curry and red pepper. Then pour in 1.5 cups of hot water and cook for another 5 minutes. Add peas and bring to a boil. Then cover, reduce heat and simmer for about 4 minutes.
  4. Finally, return the shrimp to the pan, stir and remove from heat. Now you can also lay out on plates: first coconut rice, curry on top and sprinkle with chopped cilantro. All to the table!

Coconut rice and shrimp curry



  • Serves: 6 People
  • Prepare Time: 40
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

For this recipe, curry can be made with fish or chicken by slightly lengthening the stewing time in the sauce.

Ingredients

Directions

  1. Rinse the rice well. Pour 1.5 cups of water and coconut milk into a wide saucepan, add salt and bring to a boil. Add rice and simmer for 20 minutes. After cooking, leave for 10 minutes and then loosen the rice with a fork.
  2. Peel the shells of the shrimp, remove the heads. Chop the onion, cut the carrot into small cubes. Chop the cilantro leaves coarsely. Fry the shrimp in a deep skillet with 1 tbsp. tablespoons of oil for 2 minutes on each side. Season with salt and pepper to taste and transfer to a plate.
  3. In the same pan, fry the onion in the remaining oil for about two minutes, and then add the carrots and fry for another 5 minutes. Stir constantly, add curry and red pepper. Then pour in 1.5 cups of hot water and cook for another 5 minutes. Add peas and bring to a boil. Then cover, reduce heat and simmer for about 4 minutes.
  4. Finally, return the shrimp to the pan, stir and remove from heat. Now you can also lay out on plates: first coconut rice, curry on top and sprinkle with chopped cilantro. All to the table!

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