Turmeric Rice with Shrimp
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INGREDIENTS:
Shrimp Marinade:
- 340 g / 12 oz raw frozen shrimp, deveined, shelled and thawed
- 2 tbsp lime juice
- 1 tsp canola oil
- ½ tsp ground coriander
- ¼ tsp chili flakes
- ¼ tsp turmeric
For rice:
- 1 tbsp canola oil
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 1 tsp turmeric
- ½ tsp coriander
- ½ tsp chili flakes
- ½ tsp salt, divided
- 1 cup basmati rice
- 396 ml coconut milk, or 1 can
- ½ cup water
- 2 tbsp lime juice
- 1 tsp fish sauce
- 2 cup thinly sliced kale
- 1 tbsp sesame oil
HOW I MAKE THIS:
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Prepare shrimp. In a medium glass bowl, whisk lime juice with canola oil, ground coriander, chili flakes and turmeric. Add shromp, and set aside.
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While shrimp is marinating, heat a large saute pan over medium heat. Add garlic and ginger, cook for 2 minutes or until fragrant. Add turmeric, coriander, chili flakes and ¼ tsp of salt. Cook another minute until very fragrant.
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Add rice and toast, stirring to evenly distribute spice into rice. Add coconut milk, water, lime juice and fish sauce. Increase heat to high and bring to a boil. Cover and reduce heat to low, simmer rice for 10 minutes.
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Meanwhile, massage kale with sesame oil and remaining ¼ tsp of salt. When rice has cooked for 10 minutes, arrange kale on top, followed by shrimp. Cover and cook another 5 minutes.
Enjoy your meal!
Bon appetit
Basic concept adapted from: https://www.livinglou.com/
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