The rice with shrimp, curry, and coconut milk is a dish with rich seasoning and oriental flavors. I prefer to prepare this rice as a single dish; I serve boiled basmati rice and accompany it with shrimp cooked in a pan with curry and coconut milk, a creamy and very tasty sauce. This recipe is easy to make, and if you love exotic cuisine, you will adore this dish!
Also try:
Rice spaghetti with red cabbage
Rice noodles with broccoli and coconut milk
Rice tagliatelle with spicy vegetables
Curry soup with coconut milk and crispy broccoli
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stove
Ingredients
- 3/4 cup Basmati rice
- 1.1 lbs shrimp
- 3/4 cup coconut milk
- 2 tbsp curry
- 1 tsp tomato paste
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Steps
To make the rice with shrimp, curry, and coconut milk, wash the shrimp under running water, remove the head, legs, and shell, then remove the internal intestine: cut the back of the shrimp with a knife and remove it gently, trying not to break it.
In a pan, sauté the chopped onion with a drizzle of extra virgin olive oil and curry. Add the shrimp and let them brown.
Add the tomato paste and a tablespoon of water, and cook over low heat for 10 minutes.
Finally, add the coconut milk, salt, and cook slowly until you obtain a creamy mixture.
Cook the rice in boiling salted water, following the package instructions. Once ready, drain it.
Serve the rice with shrimp in coconut milk and curry, and enjoy!
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