The rice with shrimp in curry and coconut milk is a dish with a rich sauce and oriental flavours. I prefer to prepare this rice as a one-dish meal; I serve boiled Basmati rice and accompany it with shrimp sautéed 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’ll fall in love with this dish!

Try also:
Rice noodles with red cabbage
Rice tagliatelle with broccoli and coconut milk
Rice tagliatelline with spiced vegetables
Curry and coconut milk soup with crunchy broccoli

Ingredients

Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Cooking time: 15 Minutes
Portions: 2 Servings
Cooking methods: Stovetop

Steps

To prepare the rice with shrimp in curry and coconut milk, rinse the shrimp under running water, remove the head, legs and shell, then remove the intestinal vein: make a cut along the back of the shrimp with a knife and pull out the vein gently, trying not to break the shrimp.
In a pan, soften the chopped onion with a drizzle of extra virgin olive oil and the curry powder. Add the shrimp and brown them.
Add the tomato paste and a tablespoon of water, and cook over low heat for 10 minutes.
Finally add the coconut milk, season with salt and simmer over low heat until you obtain a creamy sauce.
Cook the rice in boiling salted water following the instructions on the package. Once ready, drain it.
Serve the rice with the shrimp in coconut milk and curry. Enjoy your meal!
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