John Myers
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Shrimp Curry with Spiced Rice
The perfect shrimp curry with spiced rice recipe with a picture and simple step-by-step instructions.
Prawn Curry:
- 225 g Provencal frozen prawn tails / raw, peeled and ready to pan (here: from ALDI Nord)
- 1 tbsp Lemon juice
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 2 tbsp Sunflower oil
- 2 tsp Red curry paste
- 1 Can Coconut milk (400 ml)
- 20 g Roasted almond flakes
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Fish sauce
- 0,5 tsp Pepper
- 0,5 tsp Sambal oelek
Spiced rice: (For 4 people)
- 250 g Basmati rice
- 500 ml Water
- 50 g Sultanas
- 50 g Roasted almond flakes
- 5 Green cardamom pods
- 5 Cloves
- 0,5 tsp Turmeric
- 0,5 tsp Cinnamon powder
- 2 Strong pinches of sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 1 tbsp Lemon juice
Serve:
- Parsley stalks or coriander stalks for garnish
Prawn Curry:
- Let the shrimp tails thaw a little, pat dry with kitchen paper and drizzle with lemon juice (1 tbsp). Peel and finely dice the garlic clove and ginger. Lightly toast the almond flakes in a pan without oil. Warning: can burn / turn black quickly. Heat sunflower oil (2 tbsp) in a pan, fry the garlic clove cubes and ginger cubes in it / stir in the pan, add / stir in the red curry paste (2 teaspoons), deglaze / pour in the coconut milk and bring to the boil briefly. Add the prawn tails, season with salt (1 teaspoon), sugar (1 teaspoon), fish sauce (1 teaspoon), pepper (½ teaspoon) and sambal oelek (½ teaspoon) and simmer / reduce for 6 – 8 minutes. Finally fold in the toasted almond flakes.
Spiced rice: (For 4 people)
- Soak the sultanas in warm water, drain through a kitchen sieve and wash / drain with cold water. Lightly toast the almond flakes in a pan without oil. Warning: can burn / turn black quickly. Pour water (500 ml) into a saucepan, add the spices (5 cardamom pods, 5 cloves, ½ teaspoon turmeric, ½ teaspoon cinnamon powder, 2 big pinches of sea salt and 2 big pinches of colored pepper) and bring to the boil briefly. Stir in the rice and, with the lid closed, cook / cook on the lowest setting for about 20 minutes. Add the sultanas (50 g), the toasted almond flakes (50 g) and lemon juice (1 tbsp) and mix everything carefully with a fork.
Serve:
- Serve the shrimp curry with spiced rice, garnished with parsley or coriander.
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