Shrimp curry with coconut milk and ginger, basmati rice and wilted leeks
Mains, Fish, Seafood & Shellfish
Ginger and coconut curry with shrimp!
Served with basmati rice with wilted leeks.
IngredientsRecipe for 4 persons
For the recipe
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your Four at 425 °F
First, chop the red pepper and green pepper. Dice the zucchini and chop the onion and leek. Grate the ginger and then squeeze the lemon juice.
- Preparation for the rice
In a large volume of boiling salted water (10g coarse salt / liter), cooking basmati rice for 10 minutes. Drain and set aside. Cook the leeks with a little olive oil for 3-5 minutes. Season to taste. Mix the leeks and rice. All can be reheated in a microwave oven before serving.
- Preparation for the coconut milk and ginger
In a saucepan, cook the onion and pepper with a drizzle of olive oil for 2 minutes. Add the diced zucchini. Season with salt and pepper. Add the chopped garlic, ginger and white wine. Reduce by half. In a bowl, mix the coconut milk, green curry paste and cornstarch. Pour this mixture into the pan. Simmer over low heat until the sauce begins to thicken. Turn off the heat and stir in the chopped cilantro.
- Preparation for the shrimp
In a skillet, cook the shrimp over high heat with a drizzle of olive oil for 3 minutes. Season to taste and add the lemon juice. Set aside.
- To serve
In a bowl, first place the rice, then pour the curry. Top with the shrimp and finish with some cashews.
You can use whatever size shrimp you like, just keep in mind cooking times will vary. Adding lemon grass to the sauce is a fun way to add depth and change it up.