South Asian-Style Jumbo Shrimp Curry
with Cilantro Rice
Crispy, crunchy fried shallots provide the perfect crumble for tonight's South Asian-inspired jumbo shrimp dish. Fluffy basmati rice absorbs all the velvety-smooth coconut sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
1 unit(s)
Coconut Milk
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
7 g
Cilantro
¾ cup
Basmati Rice
113 g
Green Peas
1 unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 unit(s)
Shanghai Bok Choy
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Heat a medium pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then rice.
- Cook, stirring often, until toasted, 1-2 min.
- Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.
- Once boiling, season with salt, then reduce heat to low.
- Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Core, then cut pepper into 1/4-inch slices.
- Cut bok choy into 1-inch pieces.
- Drain, rinse then pat shrimp dry with paper towels.
- Heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter, then onions, peppers, bok choy, peas and Indian Spice Mix.
- Cook, stirring often, until veggies soften slightly, 3-4 min.
- Add coconut milk, 1/4 cup (1/2 cup) water, curry paste, ginger-garlic puree and shrimp to the pan with veggies.
- Cook, stirring often, until curry thickens slightly and shrimp are cooked through, 3-4 min.**
- Season with salt and pepper, to taste.
- Fluff rice with a fork, then stir in cilantro.
- Divide cilantro rice between bowls. Top with shrimp curry.
- Sprinkle crispy shallots over top.