Coconut Shrimp Curry Bowl

Ingredients

• 220 g shrimp
• 160 g basmati rice
• 1 large bell pepper
• 80 g spinach
• 1 small red onion
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 120 ml light coconut milk
• 1 tbsp curry paste
• 2 tbsp chopped cilantro
• 1 lime cut into wedges

Method

1. Step 1

   Rinse the 160 g basmati rice, cook it until tender, and fluff it with a fork.

2. Step 2

   Peel and devein the 220 g shrimp if needed, then pat them dry so they sear instead of steam.

3. Step 3

   Slice the bell pepper into thin strips (1 large), roughly chop the spinach (80 g), and slice the red onion thinly (1 small).

4. Step 4

   Heat a pot, add a little oil, and cook the shrimp for a few minutes until it starts to brown.

5. Step 5

   Add the vegetables that need the longest cooking time first, then stir in the ingredients for the yellow curry coconut sauce and enough water or stock to create a broth.

6. Step 6

   Simmer the pot gently until the vegetables are tender and the shrimp is fully cooked. If you are using quick vegetables like spinach, add them for the last 1 to 2 minutes only.

7. Step 7

   Spoon the hot basmati rice into serving bowls so the curry or soup can be poured over the top.

8. Step 8

   Taste and adjust with salt, lemon, or lime as needed, then serve and finish with cilantro and lime.