Shrimp Curry with Coconut Rice

Ingredients

• 1 lb Shrimp
• 1 can Coconut Milk
• 1 medium Onion
• 2 medium Tomato
• 1 inch Ginger
• 3 cloves Garlic
• 2 tbsp Curry Powder
• 1/4 tsp Red Pepper Flakes
• 1 cup Basmati Rice
• 1/4 cup Coconut Flakes
• 2 cups Vegetable Broth
• 1 tbsp Lime Juice
• 1/4 cup Cilantro

Instructions

1. 1Prepare the shrimp by peeling and deveining the 1 lb of shrimp. Cut the 1 medium onion into 1/2-inch pieces. Mince the 3 cloves of garlic. Grate the 1 inch of ginger. Dice the 2 medium tomatoes into 1/2-inch pieces.
2. 2Heat 1 tablespoon of vegetable oil in a large 12-inch skillet over medium heat (350°F / 175°C). Add the 1 medium onion and sauté for 5-7 minutes, or until softened and translucent.
3. 3Add the 3 cloves of minced garlic and the 1 inch of grated ginger to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 2 medium diced tomatoes, 2 tablespoons of curry powder, and 1/4 teaspoon of red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened.
5. 5Pour in the 1 can of coconut milk and bring to a gentle simmer. Reduce the heat to medium-low (275°F / 135°C) and let it simmer for 10 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Add the 1 lb of shrimp to the simmering curry. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
7. 7While the curry is simmering, combine the 1 cup of basmati rice, 2 cups of vegetable broth, and 1/4 cup of coconut flakes in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it rest, covered, for 5 minutes off the heat.
8. 8Stir the 1 tablespoon of lime juice into the shrimp curry. Serve the shrimp curry spooned over the prepared coconut rice. Garnish with the 1/4 cup of chopped cilantro.

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