Coconut rice and shrimp curry

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

Ingredients

• Basmati rice 1.5 cups
• Coconut milk 1 can
• King prawns 800 g
• Onions 2 pieces
• Carrots 2 pieces
• Frozen green peas 1 cup
• Cilantro 1 bundle
• Vegetable oil 2 tablespoons
• Curry powder 1.5 tablespoons
• Salt 1 teaspoon
• Ground cinnamon teaspoon
• Ground red pepper to taste
• Ground black pepper to taste

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!