Shrimp curry with maple syrup
Coconut milk, curry, and a sweet note
Pan-seared and set aside shrimp, a base of onion, garlic, and ginger, then coconut milk, tomato passata, curry, and maple syrup. The shrimp are returned to the pan only in the last two minutes.
Serve with basmati rice, lime juice, and fresh chili.
30 min
Prep time
According to
Category
Low
Difficulty
2 servings
Servings
What's needed
Serves 2 people.
300g shelled prawns (12-14)
½ yellow onion
1 clove of garlic
1 cm fresh ginger
10g curry powder
400 ml coconut milk
200g tomato passata
20 g tomato paste
20 ml (30 g) of Pure Dark Maple Syrup
180g basmati rice
¼ lime (juice)
Extra virgin olive oil and salt
Cilantro or fresh parsley
Fresh chili pepper
Seven steps
Shrimp
Heat them in a pan with a drizzle of oil, a couple of minutes per side, just until browned. Set them aside.
The fund
Mince the onion, garlic, and ginger and sauté them in the same pan with more oil.
Curry
Combine it, let it flavor, then pour in coconut milk, passata, concentrate, and maple syrup and mix well.
Simmers
Add a few ladles of water and simmer over low heat for about 10 minutes.
Rice
Meanwhile, cook the basmati rice in boiling salted water according to package directions.
Back in the pan
Add the prawns and lime juice during the last two minutes of cooking.
Serves
Serve with rice and garnish with cilantro or parsley and a few chili rings.
Two things to know
Prawns are cooked twice, but briefly. Two minutes at the beginning, two at the end: any longer and they'll become rubbery.
Lime should be added off the heat or almost. It's meant to finish the dish, not cook.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up during cooking and can be distinguished within a dough.
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