Thai Curry with Vegetables, Shrimp and Rice
Main Course
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This Thai curry with vegetables, shrimp and rice is a delicious and aromatic dish prepared in the Thermomix®. With fresh broccoli, peppers, mushrooms and carrots, it is rich in vitamins and fiber. The shrimp provide valuable protein, while the curry paste and lemongrass paste provide a pleasant spiciness. Ideal as a main course for 4 people and prepared in about 50 minutes.
Ingredients (17 ingredients)
-
1 Stück Broccoli florets
-
2 Stück Peppers (red + yellow) in pieces
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1 Packung Fresh sliced mushrooms
-
3 Stück Sliced carrots
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3 Stück Garlic cloves
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3 cm Ginger, peeled
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0.25 Stück Chili pepper or chili powder
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2 EL Oil
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400 ml Coconut milk
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400 g Water
-
2 EL Curry paste red, green or yellow
-
2 TL Lemongrass paste
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1 TL Vegetable broth or vegetable bouillon cube
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0.5 Stück Lime (juice)
-
1 EL Flour
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400 g Peeled shrimp
-
200 g Basmati or jasmine rice
Preparation (9 steps)
Prepare vegetables
Cut the vegetables (1 head broccoli into florets, 2 peppers (red + yellow) in pieces, 1 package fresh sliced mushrooms, 3 carrots in slices) into pieces or slices, mix and layer loosely in the Varoma. Put the lid on the Varoma and set aside for now.
Prepare shrimp
400 g shrimp without shell, if frozen, thaw beforehand and drain. Peel shrimp if necessary.
Prepare Thai Curry
Put 3 garlic cloves, 1 piece of peeled ginger approx. 3 cm, 1/4 chili pepper or some chili powder (if you like it spicy) in the mixing bowl and mix for 6 sec/speed 6.
Sauté Thai Curry
Then push the mixture down with the spatula. Add 2 tbsp oil and 1-2 heaped tbsp curry paste red, green or yellow (depending on taste), 2 tsp lemongrass paste to the mixing bowl and sauté for 4 min/100°C/speed 2.
Cook rice and curry
Add 1 can coconut milk 400 ml, 400 g water, 1 heaped tsp vegetable stock or 1 vegetable bouillon cube, 1/2 lime (juice) to the mixing bowl. Fill 200-250 g basmati or jasmine rice or alternatively 2 bags of rice into the simmering basket and briefly moisten with water under the tap.
Steam
Then hang the simmering basket in the mixing bowl, put the lid on and place the Varoma with the vegetables on top. Cook for 25 minutes at Varoma temperature at speed 2.
Thicken the sauce
Remove the Varoma and mix the vegetables and set aside covered. Then remove the simmering basket, fill the rice into a bowl and set aside covered. Add 1 heaped tbsp flour to the mixing bowl and bring to a boil for 1 minute at 100 degrees, speed 6.
Cook shrimp
Add 400 g shrimp to the mixing bowl and cook for 4 minutes at 100 degrees, speed 1.5.
Finish
Fill the vegetables from the Varoma and the finished Thai curry sauce into a pot or a large bowl and mix well.
Finished cooking? Great! 🎉
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