Curry Coconut Shrimp and Rice Salad with Pomegranate and Lime
Ingredients
- 1 cup full-fat coconut milk (well-stirred)
- 1 tablespoon plus 1 teaspoon curry powder
- 3 to 4 tablespoons lime juice, plus lime wedges for serving (from about 3 limes)
- 1 pound medium shrimp, peeled and deveined
- Kosher salt + freshly ground black pepper, to taste
- 1 1/4 cups basmati rice, rinsed
- 5 tablespoons vegetable oil or ghee, separated
- 2 teaspoons freshly grated ginger
- 3/4 cup coconut flakes
- 1/3 cup salted, roasted peanuts
- 1/2 cup pomegranate seeds
- 1 cup loosely packed fresh cilantro leaves
Instructions
Curry-Coconut Shrimp and Rice Salad with Pomegranate and Lime serves 4 original recipe by Food52.
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