If you start the curry while the rice is cooking, this complete meal can come together in less than 30 minutes.
Author: Joel Marion
Recipe type: Entree
Cuisine: Indian
Serves: 8 servings
Ingredients
Coconut Rice
2 cups jasmine rice
1½ cups water
1 (14-ounce) can coconut milk
1 teaspoon sea salt
Shrimp Curry
1 tablespoon olive oil
1 large onion, finely chopped
2 bell peppers (any color), seeded and chopped
1 tablespoon garlic, minced
1 (8-ounce) can tomato sauce
½ cup chicken broth
½ cup minced fresh cilantro
1 teaspoon curry powder
¼ teaspoon sea salt
¼ teaspoon black pepper
2 pounds uncooked large shrimp, peeled and deveined
Instructions
Coconut Rice
Add the rice, water, coconut milk, and sea salt to a pot. Place it over high heat and bring to a boil. Stir, cover, and reduce the heat to low. Cook for 15 minutes. Remove from the heat, but leave the lid on.
Shrimp Curry
Heat the oil in a large skillet over medium-high heat. Add the onion and bell peppers and saute until tender, about 5 minutes. Add the garlic and saute for 1 minute.
Stir in the tomato sauce, broth, cilantro, curry, salt, and pepper. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally.
Stir in the shrimp and cook for 5 to 7 minutes, or until the shrimp turns pink. Remove from the heat and serve over coconut rice.
Notes
Credit: This recipe is reprinted with permission from Always Eat After 7pm by Joel Marion.