Basmati with coconut milk, shrimp and mango
6 servings
45 minutes
The dish can also be sprinkled with honey-soy sauce, sprinkled with sesame or coriander leaves. It turns out quite sweet/spicy, moderately salty.
1
First, you need to cook the rice: in boiling salted water, add basmati and let it simmer on low heat for about 12 minutes until the grains absorb the moisture. During this time, the shrimp will thaw; you can place their packet under hot water in the sink.
- Basmati rice: 500 g
- Peeled shrimp: 300 g
2
Next, we slice red and green bell peppers into strips, dice the mango, and chop the onion into small feathers. We also crush and mince the garlic cloves.
- Red sweet pepper: 1 piece
- Green sweet pepper: 1 piece
- Mango: 1 piece
- Garlic: 1 head
- Onion: to taste
3
Heat a wok with olive oil, adding cooked rice, shrimp, vegetables, and fruit. Season to taste: salt, pepper, sugar, nutmeg for spiciness, and curry for aroma and a yellow-orange color.
- Basmati rice: 500 g
- Peeled shrimp: 300 g
- Red sweet pepper: 1 piece
- Green sweet pepper: 1 piece
- Mango: 1 piece
- Olive oil: to taste
- Nutmeg: to taste
- Curry powder: to taste
4
Add coconut milk, stirring for about 35 minutes until slightly toasted, and garnish with halved figs.
- Coconut milk: 1 jar
