This is a fantastic shrimp recipe, quick and easy to make and also very tasty! Dinner will be on the table in less than an hour from the moment you start cooking it.

Ingredients

400g jasmine rice

2tbsp peanut oil

700g fresh shrimp

1 onion

2 cloves garlic

2tbsp red curry paste

1 red chili

1tsp cumin

1 aubergine

1tbsp fish sauce

3 lime leaves

1 can coconut milk

180ml water

Fresh chopped coriander

Preparation

Cook the rice in a saucepan (preferably large) with boiling water until the rice is done and then proceed to drain. Set the rice on the side.

Heat the remaining peanut oil in the frying pan and add the chopped onions and crushed garlic until the onion is translucent. Add your red curry paste, the ground cumin and the red chili. Stir fry the mix for at least couple of minutes. Dice the aubergine and add until it browns lightly.

Add your shrimp to the frying pan or wok with the sauce. Add your lime leaves and the can of coconut milk, the 180ml of water and stir fry for about five or six minutes. Cook the shrimp while stirring it until it turns pink. Be careful not to overcook it as it will end up with a rubbery texture and the flavor will turn bland. The sauce should also thicken.

Serving

Serve the rice in a bowl and add the shrimp mixture on top. Sprinkle with the chopped fresh coriander and add a couple of lime wedges on the side. Pour any remaining sauce on the top and enjoy with a nice bottle of white wine like the Italian Pinot Grigio.

This delicious shrimp recipe is always a hit with the family. If you want to make it a little spicier, add half a teaspoon of chili powder to the mixture of curry paste, ground cumin and red chili. Enjoy!

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