Prepare the rice:

  • Rice, jasmine 360 g
  • Water 475 ml
  • Coconut milk 2 can(s) (13.5 oz)
  • Salt, as needed

Prepare the curry paste:

  • Ginger, finely diced 16 g
  • Lemongrass, fine diced 16 g
  • Bird’s eye chili 1 ea
  • Garlic, finely diced 12 g
  • Shallots, fine diced 10 g
  • Kefir Lime Leaves, roughly ripped 3 ea

Prepare the shrimp curry:

To serve:

  • Cilantro, as needed
  1. 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.

  2. Prepare the curry paste:

    While rice is cooking, use a mortar and pestle to crush the ginger, lemongrass, chili, garlic, shallots and Kefir leaves until a rough paste.

    If using a premade paste instead of the fresh made, use 33 grams of paste.
  3. 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.
  4. To serve:

    Serve shrimp curry over coconut rice, garnish with a handful of cilantro leaves and serve.



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