Aromatic shrimps with coconut milk
Delicious!!!
Ingredients
- 2 Tbsp olive oil
- 700 grams shrimp, raw, peeled (leave 4-5 raw shrimp if you want)
- 400 ml coconut milk from a can
- 400 grams long grain rice
- Coriander leaves
- 1 lime
For the curry paste
- 3 sprigs of lemongrass
- 2 medium onions
- 50 grams ginger
- 4 cloves of garlic
- 1 sweet red pepper
- 50 grams fresh onions
- 30 grams fresh coriander
- 80 grams peanut butter
- ½ tsp chilli
- 40 grams soy sauce
- 50 grams Sweet Chilli Sauce
Instructions
- Put all the ingredients for the curry paste in a blender. Grind well until pureed.
- In a large pan or saucepan, add the olive oil over high heat. Sauté the raw prawns until they are browned and cooked through. Remove them to a plate.
- Add the curry paste to the pan. Cook, stirring for about 5 minutes, until the paste becomes fragrant and thicker. Add the coconut milk and stir. Add the prawns and simmer for 8-10 minutes until the prawns are completely cooked.
- Rinse the rice once. Put it in a pot with 3 cups (750 ml) of water over high heat. Once the water starts to boil, lower the heat, cover the pot and cook for 10 minutes. Remove from the heat and let the rice stand, covered, for another 30 minutes.
- Serve with the rice curry, garnished with coriander leaves and fresh lime.