No-Fuss Shrimp Curry in Coconut Sauce
over rice with peanuts & coriander- Schaaldieren
- Selderij
- Mosterd
- Pinda's
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- May contain traces of allergens
- Selderij
This curry is made in the oven, allowing the flavours to meld together while you relax. No need to stand over the stove or stir constantly - just let the oven do the work, and enjoy a delicious curry with minimal effort!
Ingredients
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Garlic
¼ piece
Red chili pepper
½ piece
Onion
1 piece
Tomato
½ piece
Bell pepper
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
125 milliliters
Coconut milk
75 g
Jasmine rice
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
5 g
Fresh coriander
(May be present: Selderij)
1 teaspoon
Ground coriander
Not included in your delivery
1 tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
180 milliliters
Water for the rice
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Slice the onion into half-rings and crush or mince the garlic.
- Deseed and finely chop the red chili pepper*. Cut the bell pepper into thin strips and dice the tomato.
- Transfer all of this to an oven dish.
*Take care, this ingredient is spicy! Use as preferred.
- Add the curry powder and the ground coriander, then crumble in the stock cube (see pantry for amount).
- Drizzle generously with sunflower oil and toss well to coat, then roast in the oven for 12 - 15 minutes.
- Meanwhile, boil the water for the rice in a pot or saucepan. Cook the rice for 10 - 12 minutes, covered.
- Remove from the heat and allow to stand for 5 minutes.
- Add the coconut milk to the oven dish, then mix well and return to the oven for 5 - 9 minutes.
- Meanwhile, pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the shrimp for 3 minutes until done.
- Transfer the shrimp to the curry sauce and mix well. Season to taste with salt and pepper.
- Meanwhile, roughly chop the peanuts and the coriander.
- Serve the rice on plates and top with the curry.
- Garnish with the peanuts and the coriander.
