Shrimp curry, stir fried vegetables with honey sauce and jasmine rice
Mains, Fish, Seafood & Shellfish, Vegetables and Fruits
Poached shrimps in a creamy curry sauce, made with a home made green curry paste, served over a nest of stir fried vegetables, with a side of plain jasmine rice.
IngredientsRecipe for 4 persons
Green curry paste
Vegetable and shrimp mix
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
- Set up
Trim the snow peas then cut them in half. Cut the eggplant into 2.5 cm cubes. Cut the cucumbers in two and remove the seeds then cut the cucumber into 2 cm pieces. Trim and chop the lemongrass. Peel the ginger. Peel the garlic and remove the sprout. Peel the onion then cut coarsely. Cut the peppers in half then remove the seeds. Wash and pick the leaves from the basil and cilantro. Juice the limes and the lemon.
- Green curry paste
Place all of the ingredients in a food processor, except the citrus juices. Continue until obtain a smooth paste. Once smooth, add salt and the citrus juice to taste.
- Jasmine rice
Boil the chicken stock, add the star anise and the rice without mixing, then lower the heat and cook for about 12-14 minutes. Drain without rinsing and then put it back into the pot which was used for cooking and cover to keep warm.
- Shrimp curry
Pour the coconut milk in a wok and bring to a boil, add the curry paste and stir well with a whisk. Season, then add the shrimp. Cook over low heat until the shrimps are completely cooked. If the sauce is too thick add water to thin it out.
- Vegetables stir fry
Drizzle some oil in a hot wok and stir fry all the vegetables until browned. Deglaze with soya sauce and honey then add the garlic, ginger and fresh cilantro and cook for a few moments, then adjust seasoning.
In a shallow dish, set a bed of vegetables, arrange shrimp harmoniously adding as much volume as possible. Sprinkle the green curry sauce over top. Serve the rice separately in a small bowl, garnished with a few coriander leaves.
You can change the rice for rice vermicelli or a different variety of rice to change the flavor completely.