
Shrimp simmered in coconut curry sauce and served with fluffy jasmine rice.
240 gShrimps
70 gOnion
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8 gGarlic
10 gGinger
0.5 cupJasmine Rice
1 cupCoconut Milk
0.75 cupWater
7 gCurry powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook jasmine rice with water and salt for 15 minutes.
Season shrimps with salt and black pepper.
Cook onion, garlic, and ginger in cooking oil for 4 minutes.
Add curry powder and coconut milk, then simmer for 6 minutes.
Add shrimps and simmer for 4 minutes, then serve over rice.