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Coconut Shrimp Curry with Lemon Rice Recipe

Name: Coconut Shrimp Curry with Lemon Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium shallots, finely chopped; 30 g fresh ginger, grated; 4 cloves garlic, minced; 1 red chili, deseeded and finely chopped; 400 g canned diced tomatoes; 1 tsp cumin seeds; 1/2 tsp fenugreek seeds; 12 curry leaves; 1 tsp paprika; 1 tsp ground turmeric; 1 tsp ground cumin; 200 ml coconut milk; 400 g raw shrimp, peeled and deveined; 200 g jasmine rice; 1 lemon, zest and juice; 2 tbsp coconut oil; 1 tsp cumin seeds; 6 curry leaves; A handful of fresh cilantro, chopped

Stashcook

This is a yummy shrimp curry with coconut milk and spices. It's made with tomatoes, garlic, and ginger. You eat it with lemon-flavored rice. It's a warm and tasty dinner.

Ingredients

2 medium shallots, finely chopped

30 g fresh ginger, grated

4 cloves garlic, minced

1 red chili, deseeded and finely chopped

400 g canned diced tomatoes

1 tsp cumin seeds

1/2 tsp fenugreek seeds

12 curry leaves

1 tsp paprika

1 tsp ground turmeric

1 tsp ground cumin

200 ml coconut milk

400 g raw shrimp, peeled and deveined

200 g jasmine rice

1 lemon, zest and juice

2 tbsp coconut oil

1 tsp cumin seeds

6 curry leaves

A handful of fresh cilantro, chopped

Method

Rinse the jasmine rice until the water runs clear. Add the rice to a pot with 400 ml of water and the lemon zest. Bring to a boil, then cover and simmer for 10 minutes until fluffy.

In a medium saucepan, heat 1 tbsp of coconut oil over medium heat. Add 1 tsp of cumin seeds and fenugreek seeds, and cook for 1 minute.

Add the chopped shallots and 6 curry leaves, and sauté until the shallots are soft, about 5 minutes.

Stir in the minced garlic, grated ginger, and chopped red chili. Cook for 1 minute, then add the paprika, ground turmeric, and ground cumin. Cook for another 30 seconds.

Pour in the canned diced tomatoes and coconut milk. Season with salt and pepper, and simmer over low heat for 10 minutes until the sauce thickens slightly.

Add the shrimp to the curry, cover, and simmer for 3 to 5 minutes until they are pink and cooked through.

In a small frying pan, heat the remaining 1 tbsp of coconut oil. Add 1 tsp of cumin seeds and the remaining 6 curry leaves, and cook until they begin to pop and are fragrant.

Stir the lemon juice into the cooked rice and fluff with a fork.

Pour the cumin seeds and curry leaves over the curry, and sprinkle with chopped cilantro.

Serve the shrimp curry alongside the lemon rice.