Ingredients:
- Fish and seafood
1 lb Shrimp, medium
- Fruits and vegetables
2 tbsp Cilantro, fresh leaves
2 cloves Garlic
1 tbsp Ginger
1 Lime, Juice of
1 Onion
1 Red bell pepper
- Preserves
2 (12-ounce)
cans Coconut milk, unsweetened
2 tbsp Red curry paste
4 cups Vegetable stock
- Pasta and cereals
1 cup Basmati rice
- Cooking aids and spices
1 Kosher salt
and freshly ground black pepper
- Dairy products
2 tbsp Butter, unsalted
making:
1- In a large saucepan of 1 1 /2 cups water, cook rice
according to package instructions; set aside.
2- Melt butter in a
large stockpot or Dutch oven over medium high heat. Add shrimp, salt and
pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes;
set aside.
3- Add garlic,
onion and bell pepper to the stockpot. Cook, stirring occasionally, until
tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
4- Whisk in curry paste until
well combined, about 1 minute. Gradually whisk in coconut milk and vegetable
stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
5- Bring to a boil; reduce heat
and simmer until slightly thickened, about 8-10 minutes.
6- Stir in rice, shrimp, lime
juice and cilantro.
Serve immediately.
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