Main dishes

Shrimp curry with coconut milk and rice

Shrimp simmered in a coconut milk curry with onion, garlic, ginger, and tomatoes, served with rice. A 30-minute dinner that serves 4.

Asian cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
4 servings
Difficulty
Easy
Cuisine
Asian
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Shrimp curry makes a quick dinner: sauté curry powder with onion, garlic, and ginger, add coconut milk and tomatoes, then simmer the shrimp in the sauce for just a few minutes. Lime brightens the sauce, and the rice soaks it up.

Ingredients

Curry

Rice

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Instructions

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  1. Cook the rice

    20 min

    Rinse the rice, add 500 ml salted water, and bring to a boil. Cover and cook over low heat for 15 minutes. Let stand for 5 minutes to finish cooking.

  2. Make the curry base

    5 min

    Sauté the finely chopped onion in the oil until translucent. Add the chopped garlic, ginger, and curry powder and cook, stirring, for 1 minute.

  3. Simmer the sauce

    8 min

    Add the diced tomatoes and coconut milk, season with salt, and simmer uncovered for 5 minutes, until the sauce thickens slightly.

  4. Add the shrimp

    4 min

    Add the shrimp and cook for 3–4 minutes, until pink and opaque throughout. Drizzle with lime juice and serve with the rice.

Tip: Cook the shrimp in the sauce only until they turn pink; overcooked shrimp are tough and rubbery.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
567 kcal
Protein
28 g
Carbohydrates
60 g
of which sugars
2.9 g
Fat
25 g
of which saturates
19 g
Fiber
2.8 g
Salt
1.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Krevety na kari s kokosovým mliekom a ryžou

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