Have enough of grilled shrimp? Try this Asian variation.
Ingredients:
- 16 Vannamei shrimp
- sesame oil
- 1 small onion
- 50 g red curry paste
- 1/2 red bell pepper
- 1 spring onion
- 250 ml coconut milk
- 1 lime
- salt
- cilantro
- 1 cup sticky rice
Instructions:
1. Prepare the sticky rice according to the package instructions and keep it warm for serving.
2. Heat a little sesame oil in a pan and gently sauté the finely chopped onion until it starts to turn golden.
3. Add the curry paste and cook for 2 minutes.
4. Pour in the coconut milk and stir well. Simmer for 2 more minutes.
5. Add the shrimp and cook for 5 minutes until they are cooked through and juicy.
6. In the last 2 minutes of cooking, add the diced red bell pepper.
7. Turn off the heat and add the spring onion and juice from half a lime.
8. Stir in chopped cilantro, reserving some for garnish.
9. Serve the shrimp curry with the sticky rice, garnishing the dish with the remaining cilantro.