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🍽️ Malaysian Curry

651 kcal · 30 min · 4 servings

Ingredients

• 200 g basmati rice
• salt
• 250 g fresh pineapple flesh
• 2 shallots
• 1 clove garlic
• 10 g ginger
• 2 tbsp soybean oil
• 2 kaffir lime leaves (Asian market)
• 1 tbsp curry powder
• 1 pinch turmeric powder
• 400 ml poultry broth
• 250 ml coconut milk
• 500 g large prawns (ready for kitchen; peeled and deveined)
• 1 red bell pepper
• 3 tbsp –4 tbsp lime juice
• cayenne pepper
• 4 tbsp fried onions (10 g each)

Instructions

1. 1. Cook the rice in three times the amount of salted water according to the package instructions for 30 to 35 minutes.
2. 2. Cut the pineapple flesh into bite-sized pieces. Peel the shallots, garlic, and ginger, chop everything finely, and sauté in a pan in hot oil over medium heat for 2 to 3 minutes until translucent (soft and see-through).
3. 3. Add the pineapple and fry for 1 minute. Then add the kaffir lime leaves, curry powder, and turmeric powder, and fry for another 1 minute. Pour in the broth and coconut milk, and simmer over low heat for about 10 minutes.
4. 4. Rinse the shrimp and pat them dry. Core the bell pepper, wash it, and slice it into thin rings.
5. 5. Add the shrimp to the pan and simmer over low heat for 2 to 3 minutes. Then season the dish with lime juice, salt, and cayenne pepper. Serve the Malaysian curry on the rice and sprinkle with fried onions and the pepper rings.

Nutrition per serving

• kcal: 651
• Protein: 36 g · Fett/Fat: 30 g · Carbs: 58 g