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Malai Shrimp Curry

Time: 25 minutes
Servings: 5


  • 276g Jasmine Rice (dry, uncooked)
  • 2 Tomato (roughly chopped)
  • 1 Green Chili Pepper (roughly chopped)
  • 1 Yellow Onion (small, roughly chopped)
  • 15ml Avocado Oil
  • 2g Ginger (minced)
  • 2 Garlic (cloves, minced)
  • 7g Garam Masala
  • 2g Coriander (ground)
  • 1g Cumin
  • 424ml Canned Coconut Milk
  • 6g Sea Salt
  • 680g Shrimp (raw, deveined, peeled, and tails removed)
  • 4g Cilantro (chopped)


  1. Cook the rice according to package instructions and set aside.
  2. In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
  3. 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.
  4. Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
  5. 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.
  6. Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!


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.

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