Organic shrimp coconut curry with rice

How Maurice does it

1. 1

   In a bowl, season the shrimp with cumin, salt, and pepper. Mix well and set aside to marinate briefly.

2. 2

   Boil the baby potatoes in salted water until tender, about 10-15 minutes. Drain and halve them.

3. 3

   Heat olive oil in a large frying pan over medium heat. Add mustard seeds and curry powder. Toast until fragrant and mustard seeds start to pop (cover with a lid if needed).

4. 4

   Add minced garlic, diced shallot, and sliced green chili to the pan. Sauté until softened, about 2 minutes.

5. 5

   Pour in the coconut milk and stir. Add grated ginger and lime juice. Bring to a gentle simmer.

6. 6

   Add the marinated shrimp to the pan and let them cook until pink and opaque, about 3-4 minutes.

7. 7

   Toss in the halved boiled potatoes, cherry tomatoes, and peas. Stir and let simmer for a few more minutes until everything is heated through.

8. 8

   Stir in the cooked white rice until well combined. Cook for 1-2 minutes more.

9. 9

   Serve hot in bowls and enjoy.