Total Time
30 Mins
Yield
Serves 4
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.

Step 2

Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.

Step 3

Note: Nutritional analysis is per serving without rice.

Ratings & Reviews