Shrimp Curry with Lentils and Coconut Rice

Name: Shrimp Curry with Lentils and Coconut Rice
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Ingredients: Ghee or olive oil; 4 cloves garlic, sliced; 1/2 onion, chopped; 1 tablespoon freshly grated ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 cup orange lentils; 2 cups chicken broth; 1/2 cup water; Kosher salt; 1 onion, roughly chopped; 1 tablespoon ghee or olive oil; 1 tablespoon garam masala; 1 tablespoon ground turmeric; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon freshly ground black pepper; 1/2 cup fresh diced tomatoes (about 1 medium tomato); 2 tablespoons freshly grated ginger; 6 cloves garlic, sliced; 2 cups chicken stock; 1 tablespoon tamarind paste; 1 serrano pepper; 1 1/2 14-ounce cans coconut milk; 1 tablespoon apple cider vinegar; 1 tablespoon fresh lemon juice; Kosher salt; 2 pounds large, head-on shrimp; Two 14-ounce cans coconut milk; 1 cup basmati rice

Recipe courtesy of Tyler Florence

Show: Worst Cooks in America

Episode: Spice Up Your Life

Shrimp Curry with Lentils and Coconut Rice

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Level: Intermediate
Yield: 4 servings

Total: 2 hr
Active: 1 hr 30 min

Level: Intermediate
Yield: 4 servings

Total: 2 hr
Active: 1 hr 30 min

Ingredients

Lentils:

Ghee or olive oil

4 cloves garlic, sliced

1/2 onion, chopped

1 tablespoon freshly grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 cup orange lentils

2 cups chicken broth

1/2 cup water

Kosher salt

Curry:

1 onion, roughly chopped

1 tablespoon ghee or olive oil

1 tablespoon garam masala

1 tablespoon ground turmeric

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon freshly ground black pepper

1/2 cup fresh diced tomatoes (about 1 medium tomato)

2 tablespoons freshly grated ginger

6 cloves garlic, sliced

2 cups chicken stock

1 tablespoon tamarind paste

1 serrano pepper

1 1/2 14-ounce cans coconut milk

1 tablespoon apple cider vinegar

1 tablespoon fresh lemon juice

Kosher salt

2 pounds large, head-on shrimp

Coconut Rice:

Two 14-ounce cans coconut milk

1 cup basmati rice

1 tablespoon freshly grated ginger

1/2 onion, chopped

Kosher salt

Directions

Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
For the curry: Process the onion in a blender or food processor until a puree.
Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.

Shrimp Curry with Lentils and Coconut Rice

Shrimp Curry with Lentils and Coconut Rice

Lentils:

Curry:

Coconut Rice:

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