🍽️ Coconut Shrimp Curry with Basmati Rice

Name: Coconut Shrimp Curry with Basmati Rice
Total time: 30 min
Cuisine: German
Ingredients: Shrimp cooked, frozen 500 g; Broccoli 1 pc.; Onions, yellow 2 pcs.; Garlic cloves 2 pcs.; Ginger, fresh 10 g; Basmati rice 300 g; Salt pinch; Oil 4 tbsp; Coconut milk 400 ml; Vegetable broth 200 ml; Pepper, black ground pinch; Curry powder pinch

563 kcal · 30 min

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Ingredients

Shrimp cooked, frozen 500 g
Broccoli 1 pc.
Onions, yellow 2 pcs.
Garlic cloves 2 pcs.
Ginger, fresh 10 g
Basmati rice 300 g
Salt pinch
Oil 4 tbsp
Coconut milk 400 ml
Vegetable broth 200 ml
Pepper, black ground pinch
Curry powder pinch

Instructions

1. If necessary, thaw the shrimp overnight, rinse thoroughly and pat dry with a kitchen towel. Clean the broccoli, dry it and divide into approx. 2 cm large florets. Peel the onion, garlic and ginger and dice finely.
2. In a pot, bring the rice to a boil with approx. 650 ml of salted water and then cook covered on low to medium heat for approx. 12 minutes.
3. Heat the oil in a pan or wok over medium heat and fry the shrimp for approx. 3 minutes. Then remove from the pan and set aside on a plate. Leave the pan uncleaned.
4. Warm up the pan again over medium heat and fry the onions, ginger, garlic and broccoli for approx. 3 minutes. Deglaze with coconut milk and broth and simmer for approx. 5 minutes. Season with salt, pepper and curry, add the shrimp and cook for another approx. 2 minutes.
5. Serve the shrimp coconut curry together with the broccoli and rice on plates. Enjoy your meal!

Nutrition per serving

kcal: 563
Protein: 33 g · Fett/Fat: 21 g · Carbs: 66 g