This seafood shrimp curry dish is absolutely delicious, in addition is a quick dinner idea that will become your go to recipe.
Ingredients: Serving 4
- 1 1/2 cups Jasmine Rice (dry, uncooked)
- 2 Tomato (roughly chopped)
- 1 Green Chili Pepper (roughly chopped)
- 1 Yellow Onion (small, roughly chopped)
- 1 tbsp Avocado Oil
- 1 tsp Ginger (minced)
- 2 Garlic (cloves, minced)
- 2 tsps Garam Masala
- 1 tsp Coriander (ground)
- 1/2 tsp Cumin
- 1 3/4 cups Canned Coconut Milk
- 1 tsp Sea Salt
- 1 1/2 lbs Shrimp (raw, deveined, peeled, and tails removed)
- 1/4 cup Cilantro (chopped)
Preparation:
- Cook the rice according to package instructions and set aside.
- In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
- Heat a large skillet over medium heat and add the oil. Once hot, pour in the tomato paste mixture and cook for about one to two minutes, stirring often.
- Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
- Pour in the coconut milk and add the salt and bring to a low boil. Reduce the heat to medium-low and simmer for three to five minutes. Add the shrimp and cook, stirring often until cooked through, about three to four minutes.
- Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!
Leave A Comment