Coconut Curry with Rice and Shrimp

Main Dishes | Indian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This curry recipe can also be made with fish or chicken, slightly increasing the simmering time in the sauce.

Ingredients

Basmati rice - 1½ cups
Coconut Milk - 1 can
King Prawns - 28.2 oz
Onion - 2 pieces
Carrot - 2 pieces
Frozen green bean pods - 1 cup
Cilantro - 1 bunch
Vegetable Oil - 2 tablespoons
Red Curry Powder - 1½ tablespoons
Salt - 1 teaspoon
Ground Cinnamon - ¼ teaspoon
Red Long Chili Peppers - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Rinse the rice well. In a large pot, pour in 1.5 cups of water and the coconut milk, add salt, and bring to a boil. Add the rice and cook on low heat for 20 minutes. After cooking, let it sit for 10 minutes, then fluff the rice with a fork.

Step 2

Peel the shrimp, removing the shells and heads. Chop the onion and cut the carrot into small cubes. Roughly chop the cilantro leaves. Sauté the shrimp in a deep skillet with 1 tablespoon of oil for 2 minutes on each side. Add salt and pepper to taste and transfer to a plate.

Step 3

In the same skillet, sauté the onion in the remaining oil for about two minutes, then add the carrot and cook for another 5 minutes. Stir constantly, add the curry and red pepper. Then pour in 1.5 cups of hot water and cook for another 5 minutes. Add the peas and bring to a boil. After that, cover with a lid, reduce the heat, and simmer for about 4 minutes.

Step 4

Finally, return the shrimp to the skillet, mix, and remove from heat. Now it's time to serve: first the coconut rice, then the curry on top, and sprinkle with chopped cilantro. Enjoy your meal!