Frozen shrimp is your ticket to making this delicious curry for a weeknight dinner. You'll need to thaw the shrimp first, but that can be done in relatively short order. Here the shrimp is cooked in a heady mixture of onion, tomatoes, and coconut milk that's seasoned with curry powder. It's important to the flavor of the dish that the curry spices are "toasted" once added to the onion to bring out their aromatic oils, stirring constantly to cook them evenly.
- 1 kilogram shrimp (large)
- olive oil (to taste)
- 1 chopped onion (large)
- 1 mixed spices (sachet, for curry)
- 1/2 can peeled tomatoes
- salt (to taste)
- 200 milliliters coconut milk
- 1 cup thai jasmine rice
- 2 cups water
- coriander leaves (fresh, to decorate, to taste)
- Once defrosted, remove the heads and the whole shell of the shrimp. Make a longitudinal cut and remove the gut. (Keep the heads and shells for another recipe).
- In a pan, put a little olive oil and sauté the onion.
- Add the prepared spices and stir for about 1 minute to release the flavor, always at low heat only at this stage, add 1-2 tablespoons of water.
- Add the tomato and some of the liquid and cook with lid until it is reduced and very soft.
- Place the shrimp, season with salt, and when they start turning an opaque color, add the coconut milk and let it simmer.
- For the rice, use the method of absorption, for this you just have to place a cup of rice and 2 cups of water in a pan (if the water is hot it cooks faster), salt to taste, covering it and allowing to cook in medium heat until all the water is absorbed and it forms holes.
- Turn off the heat, add a drizzle of olive oil (optional) and separate the grains with a fork.
- Serve the curry hot, with the rice and sprinkle with the fresh coriander.