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)
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!