Coconut Curry Shrimp with Basmati Rice

This curry is a little bit of work but well worth it. Kick up the heat by adding more pepper flakes if you wish.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup  chopped onion
• 1  cup  chopped red sweet bell pepper
• 2  tablespoons  minced gingerroot
• 3  cloves garlic, minced
• 1  teaspoon  grated lime zest
• 1⁄2 teaspoon red pepper flakes
• 2  tablespoons  ground almonds
• 2  teaspoons ground coriander
• 1  teaspoon paprika
• 1⁄4 teaspoon turmeric
• 2  teaspoons black mustard seeds
• 1  tablespoon  vegetable oil
• 1  teaspoon salt
• 1  cup coconut milk
• 1  tablespoon fresh lime juice
• 1  lb shrimp, peeled and deviened
• 1 1⁄2 cups basmati rice
• 3  cups water
• 2  tablespoons  toasted almonds
• 2  tablespoons  chopped  coriander

Directions

1. Bring the 3 cups water to a boil and add the rice.
2. Stir, return to a boil and cover, reducing heat to medium low-you want it simmering.
3. In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes.
4. Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric.
5. Blend into a paste.
6. In a large skillet toast the mustard seeds over medium high heat.
7. Skake the pan to prevent burning.
8. Remove from pan and pour into a bowl to cool, set aside.
9. Reduce heat to medium and add the oil.
10. Swirl a few times and add the paste, cooking for 10-12 minutes.
11. You want it a deep orange color and clumping together.
12. Add the mustard seeds, 1 cup of water and the salt.
13. Bring to a boil.
14. Reduce heat and simmer for 5 minutes.
15. Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid.
16. Rinse and dry skillet and return liquid to it.
17. Gently whisk in the coconut milk and lime juice until well blended.
18. Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes.
19. Pour over cooked rice.