Prepare the Rice

  • Rice, jasmine 400.0 g
  • Water 500.0 ml
  • Salt, as needed
  • Coconut milk 2.0 cans (415 g. ea.)

Prepare the Curry Paste

  • Ginger, finely diced 16.0 g
  • Lemongrass, fine diced 16.0 g
  • Garlic, finely diced 12.0 g
  • Shallots, fine diced 10.0 g
  • Kefir lime leaves, roughly ripped 3.0 each
  • Bird’s eye chili 1.0 each

Prepare the Shrimp Curry

  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, shallot and Kefir leaves until a rough paste.
    Note: 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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