Indian Shrimp Curry with Rice

Ingredients

• 200 g basmati rice
• Salt
• 15 g ginger (1 piece)
• 2 Garlic cloves
• 600 g shrimp (deveined; peeled except for tail fin)
• 2 tbsp light sesame oil
• 1 tbsp Yellow curry paste
• 1 tsp turmeric
• 0.5 tsp chili powder
• 0.25 tsp ground cumin
• 0.5 tsp ground coriander
• 3 tbsp Lime juice
• 350 ml unsweetened coconut milk

Instructions

1. 1.

   Add rice with 400 ml water to a pot, season with salt, bring to a boil and simmer covered over low heat for about 15 minutes until al dente.

2. 2.

   Meanwhile peel and finely chop ginger and garlic. Rinse shrimp under cold water and drain.

3. 3.

   Heat oil in a wok or large pan and sauté shrimp, garlic, and ginger over high heat while stirring for 2–3 minutes.

4. 4.

   Add curry paste, turmeric, chili, cumin, and coriander; stir-fry for 1–2 minutes until fragrant. Pour in lime juice and coconut milk, bring to a boil, then reduce heat and simmer gently for 5 minutes.

5. 5.

   Serve the shrimp curry over the rice.