Usuba
Shrimp Curry with Coconut Rice
An aromatic dish with tender royal shrimp in a spicy curry sauce served on a bed of coconut rice. The recipe is easily adaptable: you can use fish or chicken instead of shrimp, increasing the braising time.
- Total
- 40 min
- Standard serving
- 328.3 g
Ingredients
Total 13- Basmati rice
0.17 - Coconut milk
68 ml≈ 4.5 tbsp - Royal Shrimp
133.33 g≈ 7.5 pcs - Onion
49.5 g≈ 1/3 pcs - Carrot
33 g≈ 1/3 pcs - Green peasзамороженный · горошком
31.875 g≈ 3 tbsp - Cilantro
5.1 g≈ 1.5 sprig - Vegetable oil
4.95 ml≈ 1 tsp - Curry powder
0.17 - Salt
0.85 g - Cinnamonмолотый
0.13 g - Ground red pepper
to taste≈ 1/4 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Rinse the rice under cold water. Pour 1.5 cups of water and coconut milk into a pot, add salt and bring to a boil. Add the rice and simmer over low heat for 20 minutes. Remove from heat, cover with a lid and let sit for 10 minutes. Fluff the rice with a fork before serving.
- 2
Step 2
Clean the shrimp by removing the shells and heads. Finely chop the onion and cut the carrots into small cubes. Coarsely chop the cilantro leaves.
Fry the shrimp in a deep skillet with 1 tablespoon of oil for 2 minutes on each side. Season with salt and pepper to taste. Transfer to a plate.
- 3
Step 3
In the same pan, fry the onion in the remaining oil for about 2 minutes. Add the carrot and fry for another 5 minutes.
Stirring constantly, add curry powder, ground cinnamon and red pepper. Pour in 1.5 cups of hot water and cook for 5 minutes.
Add the green peas and bring to a boil. Cover with a lid, reduce the heat and simmer for about 4 minutes.
- 4
Step 4
Return the shrimp to the pan, stir, and remove from heat.
Arrange on plates: first coconut rice, then shrimp curry. Sprinkle with chopped cilantro and serve.
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