Shrimp in Coconut Curry with Rice

1. 1 Peeled shrimppack 400 g ≈ $8.50 170 g
2. 2 Coconut milkpack 400 ml ≈ $2.20 160 ml
3. 3 Curry pasteNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 18 g
4. 4 Tomatoes≈ $4.67 per kg 120 g
5. 5 Lime≈ $5.00 per kg 20 g
6. 6 Cilantropack 50 g ≈ $1.20 10 g
7. 7 Basmati ricepack 500 g ≈ $3.50 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.