Argentinean Coconut Curry Shrimp with Rice
Argentinean Coconut Curry Shrimp and rice is a quick and easy dish perfect for a light but filling lunch or dinner meal. Made with simple ingredient and ready in under 25 minutes.
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Argentinean Coconut Curry Shrimp with Rice
Argentinean Coconut Curry Shrimp and rice is a quick and easy dish perfect for a light but filling lunch or dinner meal. Made with simple ingredient and ready in under 25 minutes.
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| Servings | Prep Time |
| 4servings | 5minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 20 Argentinian shrimpTrader Joes
- 2cups white rice
- 2stalks lemongrass, peeled and cut into 1-inch slices
- 10large leaves, Thai basil, roughly chopped
- 1can organic coconut milkTrader Joes
- 2teaspoons raw honey
- 2 1/2teaspoons curry powder
- 1teaspoon cinnamon
- 1/2teaspoon garlic powder
- 1/2teaspoon salt
Instructions
- Prepare the rice first, letting it cook while you prepare the shrimp and sauce.
- Heat the coconut milk in a saucepan over medium-low heat.
- While milk is warming, bruise lemongrass stalks with the flat part of the knife blade before cutting them into 1-inch pieces. Add the lemongrass to the milk and heat 5 minutes to infuse flavor. Using a mesh strainer, strain the lemongrass from the liquid, discard, and return the milk to the pan.
- Add in the shrimp, thai basil, honey, curry powder, cinnamon, garlic powder, and salt to the coconut milk. Increase the heat to medium and simmer an additional 5 minutes or until the shrimp has cooked.
- Add the desired amount of rice on to individual plates or bowls, ladle the shrimp and sauce over rice and serve immediately.
- Top with fresh ground salt if desired.
Recipe Notes
You may substitute the shrimp for chicken or beef if desired.
Recipe by Laurie Kerkinni for www.culinarybutterfly.com