Wild Rice Curry Porridge with Shrimps

A simple recipe for curry porridge from wild rice with homemade shrimps with photo and a step by step description of the preparation easy to cook at home for dinner

Wild Rice Curry Porridge with Shrimps

Ingredients for Wild Rice Curry Porridge with Shrimps


Wild rice - 300 Gram
King shrimp - 300 Gram
Red curry powder - 1 tablespoon
Coconut milk - 400 ml
Garlic - 4 cloves
Red bow - 1 head
Chili - 2 pieces
Soy sauce - 2 tablespoons
Olive oil - 2 tablespoons
Lemon - 4 pieces
Cilantro – 30Gram
Salt

How To Make Wild Rice Curry Porridge With Shrimps


Step1 - Pour wild rice on top of three or four fingers with salted water and simmer for forty minutes. If water manages to boil over completely during this time, add more.

Step2 - In a deep saucepan on olive (or vegetable) oil, fry finely chopped onion.

When the onions are soft, add the garlic, fry for another half minute, then add the curry powder, stir and fry the vegetables and spices for another two or three minutes. read more Sweet rice with garlic shrimps and arugula here

Step3 - Drain the water from the pan with wild rice and pour the rice into a saucepan, pour the same coconut milk and soy sauce into the same place, mix thoroughly and simmer for a further 5-7 minutes.

Step4 - Then pour out the same shrimp - peeled or in the shell peeled better complement the porridge genre, as their eating does not require additional rituals, but in the unpeeled more shrimp taste due to chitin us the shell, so decide for you. 

Step5 - Add to the shrimp the juice of four lemons, chopped up thin rings of chili pepper, coarsely chopped cilantro, mix and cook over low heat for another three to four minutes. more recipe - Fried chicken and shrimp with soba noodles and pickled ginger here

Step6 - Rice, in any case, will be firm and harsh in taste, so you can cook it for at least an hour or even more, but you should not overdo the shrimp. If the elasticity of rice is a compliment, then a rubber shrimp is a disaster.

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