Wild rice curry porridge with shrimp

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

Wild rice curry porridge with shrimp
Wild rice curry porridge with shrimp
  • 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!
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