🥥🍤 Coconut Shrimp Curry with Basmati Rice 🍛🥥
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Shrimp Curry:
1 lb (450g) large shrimp, peeled and deveined
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 can (14 oz) coconut milk
1/2 cup tomato puree or crushed tomatoes
1 tablespoon fish sauce (optional)
Salt and black pepper, to taste
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped (for garnish)
For the Basmati Rice:
1 1/2 cups basmati rice
3 cups water
Pinch of salt
Instructions
Prepare the Basmati Rice:
Rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, water, and a pinch of salt.
Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Cook the Shrimp Curry:
In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until softened and golden, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are toasted and aromatic.
Pour in the coconut milk and tomato puree, stirring to combine. Bring the mixture to a simmer.
Add the shrimp to the skillet, cooking until they turn pink and are cooked through, about 4-5 minutes.
Stir in the fish sauce (if using) and season with salt, black pepper, and fresh lime juice to taste.
Serve:
Serve the coconut shrimp curry over a bed of basmati rice.
Garnish with fresh cilantro.
Tips:
Vegetable Addition: You can add vegetables like bell peppers, spinach, or peas to the curry for extra nutrition and color.
Heat Control: Adjust the amount of cayenne pepper to make the curry as spicy or mild as you prefer.
Shrimp Substitute: This curry can also be made with chicken, tofu, or vegetables for a different twist.
Enjoy your Coconut Shrimp Curry with Basmati Rice! 🥥🍤🍛