Curry from shrimps with coconut rice

This is a very convenient dish, when you do not know exactly how many people are waiting for dinner. You can cook more rice and put a large bowl of cucumber salad on the table (it’s so tasty to be eaten after hot sauce!) and then the treats will be enough for everybody.

List of required products:

  • 800 g of large shrimps;
  • 2 large onions;
  • 2 medium carrots;
  • 1 cup of frozen peas;
  • 5 sprigs of cilantro;
  • 2 tbsp. of vegetable oil;
  • 5 tbsp. curry;
  • 1/4 tsp. ground cinnamon;
  • ground red pepper;
  • salt, freshly ground black pepper.

For rice:

  • 5 cups of basmati rice;
  • 1 cup of coconut milk;
  • 3/4 tbsp. salt;

Begin to cook

  1. Rinse the rice in cold water, pour into a colander. In a large saucepan pour 1.5 cups of water and coconut milk, season with salt and bring to a boiling condition. Add rice and cook over medium heat for 5 minutes. Reduce the heat to a minimum, cover the pan with a lid and cook for another 12-15 minutes until the liquid is completely absorbed. Remove the saucepan from the heat and leave for 10 minutes. Loosen the rice with a fork.
  2. Clear the shrimp from the shell and remove the heads. Cut the back with a sharp little knife and remove the dark intestinal vein.
  3. Onions and carrots are peeled. Chop the onions. Cut the carrots into small cubes. Finely chop the leaves of coriander.
  4. Heat the deep frying pan on fire, which is above the medium one, pour inside 1 tbsp. oil. Put the shrimps and fry for 2 minutes on each side, salt and pepper, put on a plate.
  5. Reduce the heat to medium, pour inside the remaining oil. Put the onions and fry for 2 minutes. Add the carrots and fry for another 5 minutes. Sprinkle with curry and red pepper. Cook for 1 minute, stirring constantly. Pour 1.5 cups of hot water and cook for 5 minutes. Add the peas and bring to a boiling condition. Cover with a lid, reduce the heat to a weak one and cook for 4 minutes.
  6. Bring the shrimps back into the pan and cook for 1 minute, then remove the pan from the fire. Lay coconut rice on the plates, put curry on the top. Sprinkle the dish with cilantro and serve immediately.
  7. Curry for this recipe can be prepared with fish or chicken, slightly increasing the time of stewing in sauce.

Curry from shrimps with coconut rice

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Curry from shrimps with coconut rice