Shrimp curry with coconut milk and ginger, basmati rice and wilted leeks

Preparation time: 30 min

Preheat your Four at 425 °F

• Preparation

  First, chop the red pepper and green pepper. Dice the zucchini and chop the onion and leek. Grate the ginger and then squeeze the lemon juice.

• Preparation for the rice

  In a large volume of boiling salted water (10g coarse salt / liter), cooking basmati rice for 10 minutes. Drain and set aside. Cook the leeks with a little olive oil for 3-5 minutes. Season to taste. Mix the leeks and rice. All can be reheated in a microwave oven before serving.

• Preparation for the coconut milk and ginger

  In a saucepan, cook the onion and pepper with a drizzle of olive oil for 2 minutes. Add the diced zucchini. Season with salt and pepper. Add the chopped garlic, ginger and white wine. Reduce by half. In a bowl, mix the coconut milk, green curry paste and cornstarch. Pour this mixture into the pan. Simmer over low heat until the sauce begins to thicken. Turn off the heat and stir in the chopped cilantro.

• Preparation for the shrimp

  In a skillet, cook the shrimp over high heat with a drizzle of olive oil for 3 minutes. Season to taste and add the lemon juice. Set aside.

• To serve

  In a bowl, first place the rice, then pour the curry. Top with the shrimp and finish with some cashews.