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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In just a few minutes, warm spices and creamy coconut milk cook into a rich, satisfying sauce for shrimp and rice. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1/2 teaspoon cumin seeds |
1/2 teaspoon ground turmeric |
1/2 teaspoon garam masala |
1/2 teaspoon paprika |
2 tablespoons minced garlic |
1 pound peeled and deveined medium shrimp |
1 can (13.5 oz.) coconut milk |
1 teaspoon kosher salt |
3 cups cooked basmati rice |
1/4 cup cilantro leaves |
Directions:
1. Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.
2. Spoon curry over rice on plates. Garnish with cilantro.
3. Note: Nutritional analysis is per serving.
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