Shrimp Curry with Lentils and Coconut Rice

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  5.0 – 1 reviews  • Shrimp
Level: Intermediate
Total: 2 hr
Active: 1 hr 30 min
Yield: 4 servings

Ingredients

  1. Ghee or olive oil
  2. 4 cloves garlic, sliced
  3. 1/2 onion, chopped
  4. 1 tablespoon freshly grated ginger
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1 cup orange lentils
  8. 2 cups chicken broth
  9. 1/2 cup water
  10. Kosher salt
  11. 1 onion, roughly chopped
  12. 1 tablespoon ghee or olive oil
  13. 1 tablespoon garam masala
  14. 1 tablespoon ground turmeric
  15. 1 1/2 teaspoons ground cumin
  16. 1 teaspoon ground coriander
  17. 1 teaspoon freshly ground black pepper
  18. 1/2 cup fresh diced tomatoes (about 1 medium tomato)
  19. 2 tablespoons freshly grated ginger
  20. 6 cloves garlic, sliced
  21. 2 cups chicken stock
  22. 1 tablespoon tamarind paste
  23. 1 serrano pepper
  24. 1 1/2 14-ounce cans coconut milk
  25. 1 tablespoon apple cider vinegar
  26. 1 tablespoon fresh lemon juice
  27. Kosher salt
  28. 2 pounds large, head-on shrimp
  29. Two 14-ounce cans coconut milk
  30. 1 cup basmati rice
  31. 1 tablespoon freshly grated ginger
  32. 1/2 onion, chopped
  33. Kosher salt

Instructions

  1. Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
  2. For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
  3. Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
  4. For the curry: Process the onion in a blender or food processor until a puree.
  5. Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
  6. To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.

 

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