Curry coconut rice with shrimp
THAILAND
Ready for the island? Then this dish!
In this Thai recipe from Shan’shi, the rice is cooked in Kokosmilch and seasoned with Thai Curry Paste Red . Shrimp complete the dish!
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Erdnussöl
- 1 g large can Kokosmilch milk 400ml
- 2 teaspoons Thai Curry Paste Red
Additional ingredients
- 220 g basmati rice
- 1 clove of garlic
- 1/2 cucumber
- 8 king prawns or 250g shrimp
- 1 pinch Salt
- 1/2 tsp turmeric
preparation
- Peel the garlic, chop finely. Cut the cucumber into thin slices.
- Heat 1 tablespoon Erdnussöl in a saucepan and sauté the garlic.
- Add the rice, roast briefly and pour in Kokosmilch .
- Season the rice with Thai Curry Paste Red , turmeric and a pinch Salt .
- Mix everything well, bring to the boil, cover and leave to simmer over a low heat for 15 minutes. If necessary, add a little water so that the rice does not stick to the pot.
- Heat a wok or pan with 1 tablespoon Erdnussöl and fry the shrimp until crispy, turning several times.
- Serve rice with shrimp and garnish with cucumber slices.
Tip:
To dip the prawns, serve them separately in a small bowl with sweet chili sauce.
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