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Sep 10, 2012
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Curry Shrimp Fried Rice

By: Angelo Comsti


Curry Shrimp Fried Rice

This is a hearty, one-pan fried rice dish that can stand as a meal all on its own.
 |
Serves

Prep Time
10 minutes 
Cooking Time
20 minutes

 

200 grams shrimp
1 tablespoon vegetable oil
1/2 medium yellow onion,
      chopped roughly
1/2 medium carrot,
     chopped roughly
1 stalk celery, chopped roughly
1 tablespoon red curry paste
1/2 cup coconut cream
2 large eggs, beaten
1 small red bell pepper,
      chopped into small cubes
1/2 cup frozen green peas
4 cups cooked rice

 

Remove shells of shrimp and reserve. Devein shrimp and slice the backs halfway through; set aside.

Heat oil in a pan. Sauté onions, carrots, and celery. Add shrimp shells and cook until deep orange in color.

3  Add curry paste and sauté for a minute. Pour in coconut cream and mix with a wooden spoon, crushing shells to extract and infuse more flavor into the cream. Pass through a sieve. Discard shells and vegetables; set curry cream aside.

4  In the same pan, fry beaten eggs. Chop coarsely. Set aside.

5  Still in the same pan, sauté bell peppers and peas. Add shrimp and stir-fry. When almost cooked, pour curry cream in, followed by rice. Toss and mix well.

Serve topped with chopped egg.

Mixing tip: you can add more seafood (like squid and fish fillets) to the mix or replace shrimp with chicken.

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Photography by Miguel Nacianceno | Food Styling by Angelo Comsti | Prop Styling by Rachelle Santos | Props from the Yummy Prop Library and stylist's own

 




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