Shrimps and banana red curry, lemongrass stick, fresh pineapple basmati rice
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!
IngredientsRecipe for 4
Red curry paste
Pineapple, rum and vanilla rice
- 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.
- 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.
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