340g/ 12 oz raw frozen shrimp, deveined, shelled and thawed
2tablespoonlime juice
1teaspooncanola oil
½teaspoonground coriander
¼teaspoonchili flakes
¼teaspoonturmeric
For rice:
1tablespooncanola oil
2clovesgarlic, minced
1tablespoonminced ginger
1teaspoonturmeric
½teaspooncoriander
½teaspoonchili flakes
½teaspoonsalt, divided
1cupbasmati rice
396mlcoconut milk, or 1 can
½cupwater
2tablespoonlime juice
1teaspoonfish sauce
2cupthinly sliced kale
1tablespoonsesame oil
Instructions
Prepare shrimp. In a medium glass bowl, whisk lime juice with canola oil, ground coriander, chili flakes and turmeric. Add shromp, and set aside.
While shrimp is marinating, heat a large saute pan over medium heat. Add garlic and ginger, cook for 2 minutes or until fragrant. Add turmeric, coriander, chili flakes and ¼ teaspoon of salt. Cook another minute until very fragrant.
Add rice and toast, stirring to evenly distribute spice into rice. Add coconut milk, water, lime juice and fish sauce. Increase heat to high and bring to a boil. Cover and reduce heat to low, simmer rice for 10 minutes.
Meanwhile, massage kale with sesame oil and remaining ¼ teaspoon of salt. When rice has cooked for 10 minutes, arrange kale on top, followed by shrimp. Cover and cook another 5 minutes.
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