Coconut Curried Shrimp with Aromatic Rice 🦐🥥🌾

👩‍🍳 Method

1️⃣ Cook the Aromatic Rice

1. Rinse rice under cold water until water runs clear to remove excess starch.
2. In a medium pot, bring water or stock to a boil. Add cardamom pods, bay leaf, cinnamon stick, and salt.
3. Add rinsed rice, reduce heat to low, cover, and simmer for 12–15 minutes until rice is tender and fluffy.
4. Remove from heat and discard the whole spices before serving.

2️⃣ Prepare the Coconut Curry Base

1. Heat coconut oil in a large skillet or sauté pan over medium heat.
2. Add chopped onion and sauté until soft and golden, about 5–6 minutes.
3. Stir in garlic, ginger, and chili. Cook for 1 minute until fragrant.
4. Add curry paste and turmeric. Toast the spices for 1–2 minutes, stirring constantly.
5. Mix in the diced tomato or tomato puree and cook until softened, about 3 minutes.

3️⃣ Add Coconut Milk & Simmer

1. Pour in the coconut milk and stir to combine everything into a creamy sauce.
2. Season with fish sauce (or soy), brown sugar (if using), and fresh lime juice.
3. Simmer uncovered for 8–10 minutes, allowing the sauce to thicken slightly and flavors to develop.

4️⃣ Cook the Shrimp

1. Add shrimp directly into the simmering curry.
2. Cook for 3–4 minutes, or until shrimp are pink and just cooked through. Do not overcook.
3. Taste and adjust seasoning—add more lime, salt, or chili if needed.
   

   🍽️ To Serve