2 cups of water
1 cup of uncooked jasmine rice
1 cup of all-purpose flour
1/2 cup of vegetable broth
1/4 cup of shredded coconut
2 tablespoons of coconut milk
1 tablespoon of unsalted butter (or regular butter if unavailable)
1 teaspoon of curry powder
1/2 teaspoon of cumin powder
600g of shrimp fillets
1 onion
1 minced garlic clove
Salt to taste
For garnish
1 lime leaf torn
1 sprig of fresh mint
2 sprigs of chives
2 cups of water
1 cup of uncooked jasmine rice
1 cup of all-purpose flour
1/2 cup of vegetable broth
1/4 cup of shredded coconut
2 tablespoons of coconut milk
1 tablespoon of unsalted butter (or regular butter if unavailable)
1 teaspoon of curry powder
1/2 teaspoon of cumin powder
600g of shrimp fillets
1 onion
1 minced garlic clove
Salt to taste
For garnish
1 lime leaf torn
1 sprig of fresh mint
2 sprigs of chives
1
Cook the rice in water until it's soft
Add the coconut milk, shredded coconut, salt, and mix well
Simmer over low heat for 5 minutes. Reserve
2
In another pan, sauté the garlic, onion, and cumin powder in butter
Add the shrimp that has been previously coated with flour and fry it for 3 minutes on each side or until golden brown
3
Add the vegetable broth and curry powder and mix well
Simmer for 5 minutes or until the meat is tender
Assembly
1
Serve the shrimp over a portion of the rice
Pour the remaining sauce from the pan over the shrimp
2
Garnish with chives, fresh mint, and a lime leaf torn.
