Shrimp Curry with Coconut steamed Rice
Sticky coconut rice with hearty Thai curry shrimp.
Ingredients
Prepare the rice:
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Rice, jasmine 360 g
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Water 475 ml
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Coconut milk 2 can(s) (13.5 oz)
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Salt, as needed
Prepare the curry paste:
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Ginger, finely diced 16 g
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Lemongrass, fine diced 16 g
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Bird’s eye chili 1 ea
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Garlic, finely diced 12 g
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Shallots, fine diced 10 g
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Kefir Lime Leaves, roughly ripped 3 ea
Prepare the shrimp curry:
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Shrimp, cleaned 450 g
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Coconut milk 230 ml
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Lime juice, fresh 16 g
To serve:
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Cilantro, as needed
Preparation
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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.
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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. -
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.
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To serve:
Serve shrimp curry over coconut rice, garnish with a handful of cilantro leaves and serve.