Shrimp Curry With Thai Jasmine Rice Recipe

Name: Shrimp Curry With Thai Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kilogram shrimp large; olive oil to taste; 1 chopped onion large; 1 mixed spices sachet, for curry; 1/2 can peeled tomatoes; salt to taste; 200 milliliters coconut milk; 1 cup thai jasmine rice; 2 cups water; coriander leaves fresh, to decorate, to taste

Servings: persons

1 kilogram shrimp large
olive oil to taste
1 chopped onion large
1 mixed spices sachet, for curry
1/2 can peeled tomatoes
salt to taste
200 milliliters coconut milk
1 cup thai jasmine rice
2 cups water
coriander leaves fresh, to decorate, to taste

1
Once defrosted, remove the heads and the whole shell of the shrimp. Make a longitudinal cut and remove the gut. (Keep the heads and shells for another recipe).
2
In a pan, put a little olive oil and saute the onion.
3
Add the prepared spices and stir for about 1 minute to release the flavor, always at low heat only at this stage, add 1-2 tablespoons of water.
4
Add the tomato and some of the liquid and cook with lid until it is reduced and very soft.
5
Place the shrimp, season with salt, and when they start turning an opaque color, add the coconut milk and let it simmer.
6
For the rice, use the method of absorption, for this you just have to place a cup of rice and 2 cups of water in a pan (if the water is hot it cooks faster), salt to taste, covering it and allowing to cook in medium heat until all the water is absorbed and it forms holes.
7
Turn off the heat, add a drizzle of olive oil (optional) and separate the grains with a fork.
8
Serve the curry hot, with the rice and sprinkle with the fresh coriander.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kilogram shrimp large, olive oil to taste, 1 chopped onion large, 1 mixed spices sachet, for curry, and more.

Yes, Shrimp Curry With Thai Jasmine Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Curry With Thai Jasmine Rice

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