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Shrimp red curry with banana, basmati rice with fresh pineapple, rum and vanilla

Risotto, Pasta and Rice, Fish, Seafood & Shellfish

A trip to the heart of Martinique: shrimp with a slightly spicy red curry sauce.

Sweet notes as well as the aromas of rum and vanilla will complete this culinary voyage to the islands.

Have a good flight!

Ingredients

Recipe for 4

Red curry paste

2 Unit(s)

Chopped shallot

3 Clove(s)

Chopped garlic

3 Leaf(ves)

Kaffir lime

20 Gr

Galangal

1 Stick(s)

Lemongrass

5 Unit(s)

Red hot chili

1 Tsp

Shrimp paste

20 Ml

Cold water

30 Ml

Coriander

20 Gr

Shrimp paste

20 Ml

Olive oil

Pineapple, rum and vanilla rice

200 Gr

Basmati rice

1 Unit(s)

Pineapple

2 Oz

Amber rum

1 Clove(s)

Vanilla bean

Shrimp

20 Unit(s)

Peeled medium shrimps

3 Unit(s)

Apple banana

1 Liter(s)

Coconut milk

200 Ml

Vegetable stock

1 Tbsp

Red cari paste

3 Unit(s)

Chopped shallot

Salt and pepper

Preparation time: 30 min

Red curry paste

Place all of the ingredients in the food processor and blend until you reach a smooth paste. Set aside.
The rice

Cook the rice in a large pot of salted (10g/L) boiling water for roughly 20 minutes. Strain and set aside.

In a hot skillet with olive oil, cook the cubed pineapple, add the vanilla seeds and the rice. Cook for a couple of minutes, stirring from time to time. Deglaze with the rum. Let cook for another few minutes stirring from time to time.

Serve hot.
The shrimp

In a hot skillet with olive oil, cook the shrimp with the shallots for a few minutes and then add the slices of banana. Cook for another 2 minutes, add the red curry paste, the vegetable stock and the coconut milk and cook for roughly 5 minutes. You should have a nice sauce. Serve immediately.