← All recipes

🍽️ Coconut Shrimp Curry with Basmati Rice

563 kcal · 30 min · 4 servings

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. 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. 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. 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. 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. 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