Creamy Shrimp Curry with Thai Basil and Sushi Rice

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Step 1

Prepare the ingredients: Bring 400ml lightly salted water to a boil in a small saucepan. Cut the leek in half lengthwise and then into strips. Peel the garlic, peel the ginger, and finely chop or grate both.

Step 2

Cook the rice: Thoroughly wash the rice in a sieve. Add it to the boiling water and bring to a boil again. Reduce the heat to low, cover the pan with a lid, and cook the rice for 10-12 minutes until done. Remove the pan from the heat and let the rice rest covered.

Step 3

Sauté the leek: Heat a medium-sized frying pan over medium-high heat with 1 tbsp oil. Sauté the leek, garlic, and ginger with a pinch of salt for 3-4 minutes. Pluck the Thai basil leaves and roughly chop them. Dice the tomatoes.

Step 4

Set up the curry: Add 1/4 of the curry paste (or more if you like it spicy) to the leek and sauté for about 1 minute. Add the coconut milk, tomatoes, and 1 tsp sugar, bringing the mixture to a boil. Reduce the heat and let the curry simmer for about 1 minute.

Step 5

Add the shrimp: Rinse the shrimp and let them drain. Add them to the frying pan and let them cook for 3-4 minutes until the shrimp turn pink.

Step 6

Finish and serve: Serve the shrimp curry with rice and sprinkle with Thai basil.

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