"wild" porridge curry with shrimp and coconut milk
137 40 минут 5 порции
To say that it is delicious - nothing to say. It is VERY tasty. And unusual, fragrant, elegant and fast, which is also important. Quite a separate dish. The basis is a recipe Alexei Zimin.
Ingredients for "wild" porridge curry with shrimp and coconut milk
- Wild rice - 250 g
- Shrimp - 250 g
- Curry - 1 tbsp
- Coconut milk - 400 ml
- Garlic - 5 a tooth.
- Onion - 1 piece
- Chili - 1 piece
- Soy sauce - 2 tbsp
- Lemon - 1 piece
- Cilantro - 1 Puig.
- Olive oil - 2 tbsp
Step by step instruction of cooking "wild" porridge curry with shrimp and coconut milk
Figure it is better to take only wild or a mixture of the wild with the usual. Both have "Mistral": this "bubble" or "bubble mix". I took "Aquatica mix".
Cook in salted water according to instructions on the package. From "Mistral" very good instructions and adhere to them. Mixed rice cook for 20 minutes, and pure wild - 30-40 minutes.
Pre-prepared foods, the dish is prepared quickly. Onions cut in small cubes. Garlic and chilli finely grind them (I rubbed the garlic on a small teracce). Squeeze of lemon juice. Clean or defrost the shrimp.
Add to the onions the garlic and fry for another half a minute.
Add curry and warm, stirring, 2-3 minutes.
Add separated rice, coconut milk and soy sauce. Mix thoroughly, cover with a lid and tormented on low heat for 5-7 minutes.
Pour shrimp, sliced chili and cilantro.
Alternatively, the author proposes to add shrimp in the shell, so fragrant. But easier without it. I bought already cleaned.
Stir and cook on low heat under a lid for 3-4 minutes.
After that, disconnect the fire and give the dish to infuse for 10-15 minutes. The smell of the kitchen! The dish is incredible, although not belong to the category of cheap.