Coconut Curry Shrimp

30 min · Easy · Serves 1

550 kcal per serving · 28g protein

Plump shrimp simmered in a golden coconut curry with lime and cilantro, served over rice — a 20-minute takeout-beater.

Ingredients

• 150 g Shrimp
• 1 tbsp Curry Paste
• 150 ml Coconut Milk
• 1 clove Garlic
• Lime × 1
• 3 g Fresh Cilantro
• 75 g Rice
• 1 tbsp Neutral oil

Method

1. Cook the rice

   

   Cook the rice in a saucepan of salted water according to the pack, then keep it warm with the lid on.

2. Wake up the curry paste

   

   Heat a little oil in a large, deep frying pan over medium heat and sizzle the curry paste and sliced garlic until fragrant.

3. Pour in the coconut milk

   

   Add the coconut milk, stir until smooth and let it come to a gentle simmer — small bubbles around the edge, not a rolling boil.

4. Poach the shrimp

   

   Slide in the shrimp and simmer just until they curl and turn pink — don't overcook them.

5. Brighten with lime

   

   Squeeze in the lime juice and season the sauce to taste.

6. Serve over rice

   

   Spoon the curry over the rice and top with torn cilantro.