Happy Yak Shrimp Curry with Rice
A hearty portion of northern shrimp blended with unique Indian spices and coconut milk awaits you! Rice, cashews and raisins add the perfect touch to this recipe. This meal is a customer favourite. A mouth-watering dish for those looking to add an exotic touch.
This dish is one of our favorites and one of the most popular. If you want an exotic touch during their outdoor activities, have a taste of this one.
It's really good, it's really worth trying! Coconut milk and curry are a combination even more extraordinary when you add special spices... the ones that make these dishes so sublime.
Did you know?
Curry is a preparation of spices and is mainly used in Southeast Asian cuisine. This bouquet comes in the form of powder or paste, and flavours all dishes with gusto, whether mild or spicy.
Although the term Kari (curry) is of Tamil origin, it is not used by the Indians. We owe it to the British for having introduced this now common word, although to them, curry meant Indian dish.
Combine the cold water (375 ml/serving) and the contents of the bag. Mix well. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Cover, remove from heat, and let stand for 2 minutes.
- Add boiling water (375 ml/serving) to the bag. Mix well.
- Close lid. Let stand about 15 minutes (stir once during this time or shake the bag).
With Insulating Pan Cover
- Simmer 2 minutes on low heat, stirring often.
- Cover, remove from heat, and let stand for 12-15 minutes, stirring once or twice.