Shrimp Curry With Rice -

Shrimp Curry With Rice

Ingredients

7 oz (200 g) cooked frozen shrimp
⅔ cup (150 ml) chicken stock
½ cup (125 ml/75 g) basmati rice
2 tbsp (30 ml) sesame oil
1 large onion
1 banana
¾ cup (175 ml) tomato sauce or puréed tomatoes
Salt and freshly ground pepper
Curry powder
1 bunch parsley

Details

Serves: 2

Method

Bring the chicken stock to a boil. Stir in the rice and cook, covered, on low heat for 20 minutes, stirring occasionally.

Dice the onion. Heat the oil in a skillet (frying pan). Stir in the onion and curry powder to taste and gently sauté on low heat until translucent and fragrant. Peel the banana, cut into pieces and add to the onion. Mix in the tomato sauce, turn the heat up to medium and cook for 3 minutes. Add shrimp and cook for another 2 minutes. Season with salt and pepper.

Chop the parsley. Combine the shrimp curry and cooked rice, arrange on two plates and sprinkle with parsley.

TIPS:- Basmati rice is one of the most interesting types of rice because of its unique aroma. You can also use a more economical long-grain rice in this dish. If you're concerned about nutrition, choose converted (parboiled) long-grain rice instead of white-it offers a greater variety of important vitamins and minerals.

Per serving:- approx. 427 calories 24 g protein, 17 g fat, 44 g carbohydrates

Related food category:

• Fish and Seafood