Malaysian Seafood Curry Rice Bowl: A Flavorful and Fragrant Dinner Delight

Allergens

Shellfish (Shrimp) - Fish - Soy (in curry paste, if store-bought) - Coconut (in coconut milk)

Ingredients

• 1 cup jasmine rice, rinsed
• 2 cups water or coconut milk for steaming
• 4 oz shrimp, peeled and deveined
• 4 oz white fish fillet, cut into bite
• sized pieces
• 3 tbsp Malaysian curry paste (store
• bought or homemade)
• 1 cup coconut milk
• 1 cup mixed vegetables (e.g., bell peppers, carrots, and snow peas)
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Cook the jasmine rice according to package instructions, using water or coconut milk for steaming to add extra depth of flavor. Set aside.
2. In a large skillet, heat the vegetable oil over medium high heat. Add the Malaysian curry paste and cook until fragrant, about 1 2 minutes.
3. Stir in the shrimp and white fish, cooking for about 3 4 minutes or until the shrimp turns pink and the fish is cooked through.
4. Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer, then reduce heat to low and cook for an additional 5 7 minutes, allowing the flavors to meld.
5. Add the mixed vegetables and cook for another 2 3 minutes or until they are tender yet still crisp. Season with salt and pepper to taste.
6. To serve, spoon the cooked jasmine rice onto a plate or bowl, then top with the seafood curry. Garnish with fresh cilantro leaves and enjoy!

Chef’s Insight

To achieve a richer coconut flavor, use coconut milk instead of water to steam the jasmine rice. - Adjust the spice level of the curry paste to suit your taste preferences.

Notes

Be sure to use a high-quality Malaysian curry paste to ensure the best flavor. - Fresh ingredients will yield the best results for this dish.