• Turmeric Rice & Coconut Shrimp Curry

    Turmeric Rice

    2 cups of brown jasmine rice (or your preferred variety of rice)

    4 cups of water

    1 1/2 tsp turmeric

    1/2 tsp cumin

    2 Tablespoon of ghee (butter, olive oil or coconut oil work well, too)

     

    In medium pot, melt the butter and stir in the turmeric and jasmine.  Cook on medium heat for 2-3 minutes.  Add rice to pot and stir to coat with spiced butter mixture.  Once coated, add water and boil for 20 minutes or until rice is soft.

    *Garlic and green peas are great additions when not serving curry; I often use this as a base for kitchari during a cleanse.

     

     

    Coconut Shrimp Curry

    1-2 stalks of lemongrass; chopped into 2-inch pieces

    3 cloves garlic, minced

    2 tsp coconut oil

    1 onion, sliced into crescents

    2 red bell peppers, long thin slices

    1 yellow bell pepper, long thin slices

    1-2 cans organic coconut milk

    Garnish with fresh basil, salt and chili pepper flakes to taste.

     

    On medium, heat oil in a deep skillet or large wok.  Add lemongrass, garlic and onions and cook until onions are translucent.  Then add shrimp, peppers and coconut milk and cook until shrimp are cooked through; approximately 5 minutes.  Remove lemongrass, garnish and serve over turmeric (or plain) rice.

    *We LOVE lemongrass, so for a stronger flavor I put the lemongrass in a food processor with the coconut oil until it makes a paste and use that instead of the chopped pieces.  I also like to serve this with wilted spinach or bok choy on the side.

     

     

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