Shrimp Curry with Lentils and Coconut Rice

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  • Level: Intermediate
  • Total: 2 hr
  • Active: 1 hr 30 min
  • Yield: 4 servings
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Ingredients

Lentils:

Ghee or olive oil

4 cloves garlic, sliced 

1/2 onion, chopped 

1 tablespoon freshly grated ginger 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1 cup orange lentils 

2 cups chicken broth 

1/2 cup water 

Kosher salt

Curry:

1 onion, roughly chopped

1 tablespoon ghee or olive oil

1 tablespoon garam masala 

1 tablespoon ground turmeric 

1 1/2 teaspoons ground cumin 

1 teaspoon ground coriander

1 teaspoon freshly ground black pepper 

1/2 cup fresh diced tomatoes (about 1 medium tomato)

2 tablespoons freshly grated ginger 

6 cloves garlic, sliced 

2 cups chicken stock 

1 tablespoon tamarind paste 

1 serrano pepper 

1 1/2 14-ounce cans coconut milk 

1 tablespoon apple cider vinegar 

1 tablespoon fresh lemon juice 

Kosher salt 

2 pounds large, head-on shrimp 

Coconut Rice:

Two 14-ounce cans coconut milk

1 cup basmati rice 

1 tablespoon freshly grated ginger 

1/2 onion, chopped 

Kosher salt 

Directions

  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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