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Recipe posted by Lauriane Kissel
This mildy spicy dish goes down a treat! "
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Preparation time: 10 mn
Cooking time: 10 mn
Rest time: 0 mn
Total time: 20 mn
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For 4 servings:
1 lb 5 oz cooked shrimps
¾ cup basmati rice
1 onion
1 fresh cayenne pepper
2 tomatoes
2 garlic cloves
1 inch of fresh ginger root
2 tablespoons oil
¾ cup coconut milk
2/3 cup light cream
1 teaspoon curry powder
1 bunch of fresh coriander
1 lime
salt and pepper
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1
Cook the rice and keep it warm.
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2
Peel and chop the onion, cut the tomatoes into cubes, peel and shred the ginger, peel and chop the garlic, slice the cayenne pepper and chop the coriander.
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3
Fry the onion in the oil for 3 minutes. Add the garlic, ginger, cayenne pepper and curry powder and cook for a further 2 minutes.
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4
Add the tomatoes and season with salt and pepper. Cook over a high heat for 3 minutes. Pour over the cream and the coconut milk.
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5
Add the shrimps and half of the coriander. Cook for a further 2 minutes.
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6
Serve the rice and spoon over the shrimp curry.
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Finishing touches...
Garnish with the rest of the coriander and the lime, cut into quarters. |
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