Malaysian Curry

Ingredients

• 200 g basmati rice
• Salt
• 250 g fresh pineapple flesh
• 2 shallots
• 1 Garlic clove
• 10 g ginger
• 2 tbsp soy oil
• 2 kaffir lime leaves (asian market)
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 400 ml Poultry broth
• 250 ml coconut milk
• 500 g large shrimp (prepped; peeled and deveined)
• 1 red bell pepper
• 3-4 tbsp lime juice
• Cayenne pepper
• 4 tbsp roasted onions (10 g each)

Instructions

1. 1.

   Cook rice in 2.5 times the amount of salted water according to package instructions for 30–35 minutes.

2. 2.

   Meanwhile cut pineapple flesh into bite‑size pieces. Peel and finely chop shallots, garlic, and ginger; sauté in hot oil over medium heat for 2–3 minutes until translucent.

3. 3.

   Add pineapple and cook for 1 minute. Then add kaffir lime leaves, curry powder, and turmeric powder; cook another minute. Pour in broth and coconut milk and simmer gently for about 10 minutes at low heat.

4. 4.

   In the meantime peel and pat shrimp dry. Clean bell pepper, wash, and slice into thin rings.

5. 5.

   Add shrimp to the pan and simmer for 2–3 minutes over low heat; then season with lime juice, salt, and cayenne pepper. Serve Malaysian curry over rice and sprinkle with roasted onions and bell pepper rings.