Shrimp Curry with Coconut Steamed Rice

Prepare the Rice
- Soak rice in cold water for 20 minutes and strain, leave in strainer to dry for about an hour.
- Cook rice in water and coconut milk, season with salt.
Prepare the Curry Paste
- While rice is cooking, use a mortar and pestle to crush the ginger, lemongrass, chili, garlic, shallot and Kefir leaves until a rough paste.
Note: If using a premade paste instead of the fresh made, use 33 grams of paste.
Prepare the Shrimp Curry
- Skim cream off coconut milk and heat in a nonstick skillet until fat separates.
- Add in curry paste and sauté over medium low heat until very fragrant.
- Add in shrimp and sauté for 1 to 2 minutes.
- Add in coconut milk and Knorr® Professional Liquid Concentrated Vegetable Base.
- Cook until shrimp is just done.
- Squeeze lime juice over shrimp.
To Serve
- Serve shrimp curry over coconut rice, garnish with a handful of cilantro leaves and serve.

Sticky coconut rice with hearty Thai curry shrimp.