Curry with shrimp and rice

Ingredients for 4 servings:

• 300 g rice
• 1 m.-sized onion(s)
• 2 garlic cloves
• some ginger
• some oil
• 250 g shrimp(s)
• 2 tbsp curry
• some tomato paste
• 400 ml vegetable stock
• 300 g crème fraîche
• 100 g yogurt
• some lemon juice
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

First, cook the rice according to the package instructions or however you normally cook it. In the meantime, chop the onion, garlic, and ginger into very small cubes and sweat them in a little oil in a slightly higher pan/wok over medium heat. Briefly fry the shrimp and add the curry powder and a little tomato paste. Deglaze with the vegetable stock and immediately stir in the crème fraîche and yogurt. Then season the curry with a little lemon juice, salt, and pepper. The curry will be a bit runny at first, so let it simmer over medium heat for a while until it reaches the desired consistency. Finally, simply serve the cooked rice with the curry on a plate. When I took this photo, I hadn’t fried the shrimp directly into the curry, but added them separately. However, I would recommend using the recipe above instead.