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.
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.
Servings Prep Time
4servings 5minutes
Cook Time
25minutes
Servings Prep Time
4servings 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Prepare the rice first, letting it cook while you prepare the shrimp and sauce.
  2. Heat the coconut milk in a saucepan over medium-low heat.
  3. 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.
  4. 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.
  5. Add the desired amount of rice on to individual plates or bowls, ladle the shrimp and sauce over rice and serve immediately.
  6. 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

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