Spicy wild rice with seafood in a sweet-sour-spicy dressing. A simple but delicious quick-cooking coconut oil recipe Wild rice curry porridge with shrimp
Ingredients for 6 servings
wild rice 300 g
king prawns 300 g
coconut milk 400 ml
garlic 4 cloves
red onion 1 head
chili pepper 2 pieces
soy sauce 2 tablespoons
olive oil 2 tablespoons
lemon 4 pieces
curry 1 tablespoon
cilantro 30 g
salt
- Boil wild rice over low heat for forty minutes.
- Fry finely chopped onion and garlic in a saucepan, add curry towards the end.
- Drain the water from the rice, mix with onion and garlic, add coconut milk and soy sauce and simmer on low heat for another 5-10 minutes.
- Add shrimp (cleaned or not – you choose), lemon juice, thin rings of chili pepper and cilantro.
- Cook on low heat for 5-7 minutes.
- Voila!
