Malai Shrimp Curry with Jasmine Rice

Serving Size: 10

This Indian style curry is made with coconut milk, fresh herbs and spices, and is served over Jasmine rice.

Recipe by: KaiaFit

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

12-inch skillet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Top Stove, Wooden Spatula

Ingredients

3 1/3 cup Jasmine rice
4 tomato roughly chopped
1 green chili roughly chopped
2 yellow onion small, roughly chopped
6 teaspoon avocado oil
2 teaspoon fresh ginger minced
4 clove garlic minced
4 teaspoon garam masala
1 1/2 teaspoon ground coriander
1 1/4 teaspoon ground cumin
3 1/3 cup canned full-fat coconut milk
1 1/2 teaspoon sea salt
50 ounce raw shrimp peeled and deveined, tails removed
8 tablespoon fresh cilantro chopped

Instructions

Cook the rice according to package instructions and set aside.
In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
Heat a large skillet over medium heat and add the oil. Once hot, pour in the tomato paste mixture and cook for about one to two minutes, stirring often.
Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
Pour in the coconut milk and add the salt and bring to a low boil. Reduce the heat to medium-low and simmer for three to five minutes. Add the shrimp and cook, stirring often until cooked through, about three to four minutes.
Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!

Notes

Notes
Leftovers
Store in an airtight container in the fridge for up to two days.
Serving Size
One serving is about 1 1/2 cups shrimp and rice mixture.
Less Spice
Omit the chili pepper.

Reheating Instructions

Heat in the microwave on medium power until heated through.

Nutrition