Shrimp in Tomato Sauce with Rice

Ingredients

• 250 g Basmati rice
• Salt
• 1 star anise
• 5 fresh bay leaves
• 1 piece cinnamon stick
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 800 g tomatoes
• 2 tbsp Coconut oil
• 1 tbsp red curry paste
• 200 ml fish stock
• 400 g giant shrimp
• 1 tbsp lime juice
• a pinch brown sugar
• 1 tbsp fish sauce

Instructions

1. 1.

   Rinse the rice in a sieve and cook it in double the amount of salted water with the star anise, a bay leaf, and cinnamon.

2. 2.

   Peel and finely dice the onion and garlic. Wash, halve, clean, and finely chop the chili pepper. Boil the tomatoes briefly, shock them, peel, quarter, deseed, and cut into small pieces. Sauté the onion, garlic, and chili in hot oil until translucent. Stir in the curry paste, then deglaze with fish stock. Add the tomatoes and remaining bay leaves and simmer for about 15 minutes until thickened.

3. 3.

   Rinse the shrimp, place them in the tomato sauce, and let them cook gently for about 5 minutes; do not overcook. Season with lime juice, brown sugar, and fish sauce, then serve over the spiced rice.