Time: 25 minutes
Servings: 5
Ingredients:
- 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)
Directions:
- Cook the rice according to package instructions and set aside.
- In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
- 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.
- Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
- 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.
- Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!
Notes!
Leftovers:
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.
