Shrimp and Rice with Coconut Red Curry

Shrimp and Rice with Coconut Red Curry

Main Course 

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 inch piece fresh ginger, peeled, cut in half
  • 1 clove garlic, peeled, cut in half
  • 1 (13.6-oz) can coconut milk
  • 2 tsp red curry paste
  • 2/3 cup long grain white rice
  • ¼ tsp Kosher salt
  • ¼ tsp freshly cracked pepper
  • 1 lb shrimp (26-30 count), peeled and deveined
  • ¾ tsp red curry powder

Preparation

1. Place ginger and garlic in the bowl with the ultrablade knife. Mix at speed 12 for 10 seconds and scrape down the sides. Add coconut milk and curry paste. Launch P1 simmer program. Meanwhile, in a medium bowl stir together shrimp and red curry powder and set aside.

2. Remove ultrablade knife. Add rice, salt and pepper to bowl and stir.

3. Line the basket with parchment paper. Place the seasoned raw shrimp in the basket and place the basket in the Prep&Cook bowl. Launch the P1 steam program at 210°F for 30 minutes or until shrimp turns pink. Let sit 10 minutes.

4. Remove shrimp from basket. Pour finished coconut curry rice into a large bowl and fluff with a fork. Serve shrimp on top of rice.