Shrimp With Banana Curry And Steamed Coconut Rice
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
62
Spice
52
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 cloves
Garlic (smashed)1 cup
Ginger (chopped)1 cup
Green Onion (chopped)2 stalks
Lemongrass (chopped)1 cup
Galangal (chopped)1 tbsp
Ground Cumin4 tbsps
Curry Powder4 tbsps
Tamarind Paste5 cups
Coconut Milk2 cups
Jasmine Rice450 g
Butter1 cup
Grated Coconut (fresh)1 pinch
SaffronDirections:
1
In a saucepan, add peanut oil and heat
2
When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through
3
Remove the shrimp from the pan to a plate
4
Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes
5
Add cumin and curry powder and saute for 1 minute
6
Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro
7
Bring to a boil and simmer for 20 minutes
8
Strain the sauce and return to the heat
9
Add the Thai basil and kaffir lime leaves
10
Place the shrimp in the sauce and cook until just heated through
11
Place some rice on each plate
12
Top the rice with 3 shrimp and surround with the sauce
13
Rinse the rice 2 or 3 times and drain well
14
Set up a bamboo steamer on the stove
15
Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice
16
Place the bowl in the steamer and steam until tender, about 20 minutes
17
Remove the cooked rice from the steamer and cool slightly
18
To the slightly cooled rice, add the butter, orange zest, cumin, and coconut
19
Stir until well mixed and add the saffron
20
Before serving, stir in the cilantro