No-Fuss Shrimp Curry in Coconut Sauce
over rice with peanuts & coriander
This curry is made in the oven, allowing the flavours to meld together while you relax. No need to stand over the stove or stir constantly - just let the oven do the work, and enjoy a delicious curry with minimal effort!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Shrimp
(Contains Crustaceans)
½ piece
Garlic
¼ piece
Red chili pepper
½ piece
Onion
1 piece
Tomato
½ piece
Bell pepper
½ sachet(s)
Curry powder
(Contains Celery, Mustard)
125 milliliters
Coconut milk
75 g
Jasmine rice
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
5 g
Fresh coriander
(May be present Celery)
1 teaspoon
Ground coriander
Not included in your delivery
1 tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
180 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Slice the onion into half rings and crush or mince the garlic.
- Deseed and finely chop the red chili pepper*. Cut the bell pepper into thin strips and dice the tomato.
- Transfer all of this to an oven dish.
*Take care, this ingredient is spicy! Use as preferred.
- Add the curry powder, sunflower oil and ground coriander, then crumble in the stock cube (see pantry for amount).
- Toss well to coat, then roast in the oven for 12 - 15 minutes.
- Meanwhile, boil the water in a pot or saucepan and cook the rice for 10 - 12 minutes, covered. Remove from the heat and allow to stand for 5 minutes.
- Pat the shrimp dry with kitchen paper, then transfer to the oven dish.
- Add the coconut milk, then bake in the oven for 5 - 9 minutes or until the shrimp are done.
- Mix well, seasoning to taste with salt and pepper.
- Meanwhile, roughly chop the peanuts and the coriander.
- Serve the rice on plates and top with the shrimp curry.
- Garnish with the peanuts and the coriander.