Gluten-Free Indonesian Seafood Curry Rice Bowl

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb white fish fillets, cut into bite
• sized pieces
• 2 cups jasmine rice, uncooked
• 3 cups chicken broth, gluten
• free
• 1 can (14 oz) coconut milk
• 2 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot, bring the chicken broth to a boil. Add the jasmine rice, cover, and simmer until cooked through, about 18 minutes. Set aside.
2. In a separate pan, heat the vegetable oil over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant, about 3 4 minutes.
3. Add the turmeric, coriander, cumin, paprika, salt, and pepper to the pan. Stir well and cook for another minute.
4. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally.
5. Add the shrimp and fish pieces to the pan, ensuring they are submerged in the sauce. Cover and cook until the seafood is cooked through and opaque, about 8 10 minutes.
6. Serve the curry over the cooked jasmine rice, garnishing with fresh cilantro for a burst of color and flavor.

Chef’s Insight

The combination of flavors and textures in this dish is truly unique and will impress your guests.

Notes

Be sure to use gluten-free chicken broth to ensure this recipe is entirely gluten-free.