Delightful Gluten-Free Indonesian Seafood Curry: Spicy Shrimp Sambal with Coconut Rice

Allergens

Shellfish (shrimp)

Ingredients

• 16 oz fresh shrimp, peeled and deveined
• 2 cups jasmine rice
• 1 cup coconut milk
• 4 cups water
• 3 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1" piece ginger, grated
• 2 birds eye chilies, finely chopped (adjust to taste)
• 1 tbsp sambal oelek (Indonesian chili paste)
• 2 tbsp tomato sauce
• 1 tsp sugar
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain. In a saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil, reduce heat, cover, and simmer for 18 20 minutes or until the rice is tender and has absorbed the liquid.
2. In a large skillet or wok, heat oil over medium high heat. Sauté onion, garlic, and ginger until fragrant and slightly golden.
3. Add chilies, sambal oelek, tomato sauce, sugar, salt, and pepper to the skillet. Stir well to combine. Cook for 2 minutes or until the mixture is heated through.
4. Add the shrimp to the skillet, stirring to coat them with the spicy sauce. Cook for 3 5 minutes, or until the shrimp are pink and cooked through. Taste and adjust seasonings if necessary.
5. Divide the coconut rice between two plates, then top with the spicy shrimp sambal. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

Use fresh shrimp for the best flavor and texture in this dish.

Notes

Be careful not to overcook the shrimp, as they can become rubbery.