Coconut Curry Shrimp

25 min · Easy · Serves 1

855 kcal per serving · 39g protein

Peeled shrimp gently simmered in coconut curry sauce and spooned over rice, finished with lime and cilantro.

Ingredients

• 150 g Shrimp
• 1 tbsp Curry Paste
• 150 ml Coconut Milk
• 1 clove Garlic
• Lime × ½
• 3 g Fresh Cilantro
• 75 g Rice
• 1 tbsp Neutral oil
• 2 g Salt
• 1 g Black pepper

Method

1. Cook the rice

   

   If the shrimp are frozen, thaw and drain them first; use peeled, deveined shrimp. Cook the rice in a saucepan of salted water according to the pack, then keep it warm with the lid on.

2. Wake up the curry paste

   

   Heat the oil in a deep frying pan over medium heat. Cook the curry paste and sliced garlic for 30–60 seconds, stirring.

3. Pour in the coconut milk

   

   Stir in the coconut milk and simmer gently for 3–4 minutes to combine the sauce. Add a little water if it is thicker than a light pouring sauce.

4. Poach the shrimp

   

   Add the shrimp and simmer for 2–4 minutes, depending on size, turning once, until pearly, opaque and cooked through. Remove from the heat as soon as they are ready.

5. Brighten with lime

   

   Squeeze in the lime juice and season the sauce to taste.

6. Serve over rice

   

   Spoon the rice into a bowl, ladle the shrimp and curry over it and scatter with torn cilantro.

More to cook

• Thai Green Curry with Tofu40 min
• Chicken & Lentil Soup40 min
• Shrimp Fried Rice90 min
• Garlic Butter Shrimp & Rice25 min