Curry with shrimp and mushrooms Lentinula edodes

Submitted by enr on 10 Dec 2009
350 g tiger shrimp
150 g mushrooms Lentinula edodes (shiitake)
1 stick lemongrass
5-6 grains of cardamom and pepper
1 piece the size of a hazelnut, ginger
1 tsp curry, coriander
200 g long-grain rice
150 ml coconut milk
100 ml sunflower oil
600 ml chicken broth
4 tbsp olive oil
lemon 1
2 cloves garlic
Pan is hot and dry it put pepper beans, cardamom be dried well, then pour the oil and taking pozaparzhat (30 seconds) add the rice. Stir to become transparent and pour the hot broth. Bake in an oven until ready rice. In another heated pan Pour 4 tbsp olive oil and put the stick lemon grass inside, wedged lightly fried, then add the prawns and fry only slightly to gain color. Add salt, pepper and curry powder, turns with a spoon once the mixture and remove the shrimp aside on a plate. Use the same pan, returning again on the stove inside and draining the juice of 1 lemon, reducing, pour coconut milk, ginger (grated), garlic shrimp and returned inside to turn slightly, then add chopped ( pre-soaked in water) mushrooms for 5-6 minutes and then sprinkle with coriander, may if the sauce has evaporated add 3 tbsp broth yet. Serve over steamed rice.
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10 Dec 2009


Obozhyavam Chinese cuisine ...... Super her!

thank you for your comments and retspti not fall below :)