Shrimp in Coconut Curry with Rice

1. 1 Peeled shrimppack 400 g ≈ 6,48 € 170 g
2. 2 Coconut milkpack 400 ml ≈ 1,30 € 160 ml
3. 3 Curry pasteNot in every store: Rewe, Edeka, Kaufland 18 g
4. 4 Tomatoes≈ 3,93 € per kg 120 g
5. 5 Lime≈ 4,85 € per kg 20 g
6. 6 Cilantropack 50 g ≈ 1,09 € 10 g
7. 7 Basmati ricepack 500 g ≈ 2,00 € 60 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the basmati⁷ rice, add 130 ml water, bring to a boil, and cook covered for 12–15 minutes.

2. While the rice cooks, dice the tomato⁴, chop the cilantro⁶, and squeeze the juice from the lime⁵.

3. Heat the oil and fry the curry paste for 30–40 seconds until very fragrant.

4. Add the tomato⁴ and cook for 3 minutes, until it starts to break down.

5. Pour in the coconut² milk, season with salt, and bring to a gentle simmer.

6. Add the shrimp and simmer for 3–4 minutes, until firm and pink.

7. Remove from the heat, stir in the lime⁵ juice and cilantro⁶, and serve with the hot rice.