Delightful Gluten-Free Malaysian Shrimp Curry with Coconut Rice (Nasi Lemak)

Allergens

Shellfish (Shrimp)

Ingredients

• 1. 2 cups Jasmine rice 2. 4 cups Coconut milk 3. 2 tsp Salt 4. 1 tbsp Vegetable oil 5. 1 lb Shrimp, peeled and deveined 6. 2 tbsp Curry paste (store
• bought or homemade) 7. 1 cup Water 8. 1 cup Sambal oelek (optional) 9. Fresh cilantro leaves for garnish 10. Fried egg (1 per serving) 11. Roasted peanuts (1 tbsp per serving) 12. Cucumber slices (4
• 5 per serving) 13. Fresh lime wedges (2 per serving) 14. Hard
• boiled eggs (2 per serving, halved)

Instructions

1. In a large pot, combine rice, 2 cups water, and 1 cup coconut milk. Bring to a boil, then reduce heat and cover. Simmer for 15 minutes, or until all water has been absorbed. Set aside with the lid on for 10 minutes.
2. In a separate pan, heat oil over medium high heat. Add shrimp and cook for 2 3 minutes or until they turn pink. Remove from pan and set aside.
3. In the same pan, add curry paste and cook for 1 minute to release aroma.
4. Add remaining coconut milk, water, and cooked shrimp. Bring to a boil, then reduce heat and simmer for 5 minutes or until sauce thickens slightly.
5. To serve, fluff rice with a fork and divide between 6 bowls. Top with shrimp curry, fried egg, roasted peanuts, cucumber slices, hard boiled egg halves, and sambal oelek if using. Garnish with fresh cilantro leaves and lime wedges.

Chef’s Insight

This gluten-free Malaysian Nasi Lemak recipe showcases the perfect balance of flavors and textures, making it a crowd-pleasing dish suitable for various dietary needs.

Notes

This dish can be easily modified to suit various dietary preferences or restrictions.