12-inch skillet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Top Stove, Wooden Spatula
Ingredients
3 1/3cupJasmine rice
4 tomatoroughly chopped
1green chiliroughly chopped
2yellow onionsmall, roughly chopped
6teaspoonavocado oil
2teaspoonfresh gingerminced
4clovegarlicminced
4teaspoongaram masala
1 1/2teaspoonground coriander
1 1/4teaspoonground cumin
3 1/3cupcanned full-fat coconut milk
1 1/2teaspoonsea salt
50ounceraw shrimppeeled and deveined, tails removed
8tablespoonfresh cilantrochopped
Instructions
Cook the rice according to package instructions and set aside.
In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
Heat a large skillet over medium heat and add the oil. Once hot, pour in the tomato paste mixture and cook for about one to two minutes, stirring often.
Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
Pour in the coconut milk and add the salt and bring to a low boil. Reduce the heat to medium-low and simmer for three to five minutes. Add the shrimp and cook, stirring often until cooked through, about three to four minutes.
Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!
Notes
Notes
Leftovers
Store in an airtight container in the fridge for up to two days.
Serving Size
One serving is about 1 1/2 cups shrimp and rice mixture.
Less Spice
Omit the chili pepper.
Reheating Instructions
Heat in the microwave on medium power until heated through.