Wild porridge curry with shrimp and coconut milk

Description

To say that it is delicious - nothing to say. It is VERY tasty. And unusual, fragrant, elegant and fast, which is also important. Quite a separate dish. The basis is a recipe Alexei Zimin.

Ingredients

Wild rice

250 g
Shrimp

250 g
Curry

1 Tbsp
Coconut milk

400 ml
Garlic

5 tooth
Onion

1 piece
Chili

1 piece
Soy sauce

2 Tbsp
Lemon

1 piece
Cilantro

1 coup
Salt
Olive oil

2 Tbsp

Cooking

Figure it is better to take only wild or a mixture of the wild with the usual. Both have the "Mistral": this is a "bubble" or "bubble mix". I took the "Bubble mix". Cook in salted water according to instructions on the package. The "Mistral" very good instructions and adhere to them. Mixed rice cook for 20 minutes, and pure wild - 30-40 minutes.

Pre-prepared foods, the dish is prepared quickly. Onions cut in small cubes. Garlic and chilli finely grind them (I rubbed the garlic on a small teracce). Squeeze of lemon juice. Clean or defrost the shrimp.

In a deep saucepan in olive oil fry until soft on low heat the finely chopped onion. Do not fry! There's a small caveat: if you have a fully wild rice - take a bow red if mixed - normal bulb.

Add to the onions the garlic and fry for another half a minute.

Add curry and warm, stirring, 2-3 minutes.

Add separated rice, coconut milk and soy sauce. Mix thoroughly, cover with a lid and tormented on low heat for 5-7 minutes.

Pour shrimp, sliced chili and cilantro. Alternatively, the author proposes to add shrimp in the shell, so fragrant. But easier without it. I bought already cleaned.

Add lemon juice. Here again a slight digression. In the original recipe and added the juice of 4 (!) lemons. It's very sweet! I like it when added the juice of 2 lemons and the lemon taste is well noticeable, and my enough 1 lemon when the acid background. So be guided by your taste, but start with adding the juice of 1 lemon.

Stir and cook on low heat under a lid for 3-4 minutes. After that, disconnect the fire and give the dish to infuse for 10-15 minutes. The smell of the kitchen! The dish is incredible, although not belong to the category of cheap.

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