Coconut curry with rice and shrimp
6 servings
40 minutes
Coconut curry with rice and shrimp is a refined dish of Indian cuisine that captivates with its rich aroma and exotic flavor. Tender royal shrimp infused with curry spices and spicy notes of cinnamon harmoniously combine with airy basmati rice soaked in coconut milk. Carrots and peas add a textural play, while fresh cilantro adds a refreshing accent. This dish embodies the ancient traditions of Indian cooking, where the combination of spices transforms ordinary ingredients into a gastronomic masterpiece. It is perfect for a cozy family dinner or an exquisite treat for guests. It is best served with lemon wedges and soft naan to highlight the richness of flavor. The wonderful blend of sweetness, spiciness, and umami makes this curry a true delight for gourmets!
1
Rinse the rice well. In a wide pot, pour 1.5 cups of water and coconut milk, add salt, and bring to a boil. Add the rice and cook on low heat for 20 minutes. After cooking, let it sit for 10 minutes, then fluff the rice with a fork.
- Basmati rice: 1.5 glass
- Coconut milk: 1 jar
- Salt: 1 teaspoon
2
Clean the shrimp from the shells and remove the heads. Chop the onion and cut the carrot into small cubes. Coarsely chop the cilantro leaves. Sauté the shrimp in a deep pan with 1 tablespoon of oil for 2 minutes on each side. Add salt and pepper to taste and transfer to a plate.
- King prawns: 800 g
- Onion: 2 pieces
- Carrot: 2 pieces
- Cilantro: 1 bunch
- Vegetable oil: 2 tablespoons
- Salt: 1 teaspoon
- Ground black pepper: to taste
3
In the same pan, first fry the onion in the remaining oil for about two minutes, then add the carrot and fry for another 5 minutes. Constantly stirring, add curry and red pepper. Then pour in 1.5 cups of hot water and cook for another 5 minutes. Add the peas and bring to a boil. After that, cover with a lid, reduce the heat, and simmer for about 4 minutes.
- Onion: 2 pieces
- Carrot: 2 pieces
- Curry powder: 1.5 tablespoon
- Ground red pepper: to taste
- Frozen green peas: 1 glass
4
Finally, return the shrimp to the pan, stir and remove from heat. Now you can plate it: first coconut rice, then curry on top and sprinkle with chopped cilantro. Everything is ready to serve!
- King prawns: 800 g
- Cilantro: 1 bunch
