Shrimp Curry with Coconut Steamed Rice
Sticky coconut rice with hearty Thai curry shrimp.
Main Course
Ingredients per serving
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
-
Shrimp, cleaned 450.0 g
-
Coconut milk 240.0 ml
-
Lime juice, fresh 16.0 g
Preparation
-
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.
-
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.
