Coconut Curry Shrimp with Basmati Rice

Recipe by Diana Adcock
READY IN: 40mins




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