Goan Prawn Curry

• 180 g raw peeled deveined shrimp, thawed and patted dry — Raw peeled and deveined shrimp
• 160 g cooked brown rice — Cooked long-grain brown rice
• 140 g canned light coconut milk — Canned light coconut milk
• 130 g cherry tomatoes, halved — Raw cherry tomatoes
• 6 g ginger, grated — Fresh ginger root
• 5 g garlic, grated — Raw garlic
• 2 g garam masala — Garam masala
• 18 g fresh lime juice — Fresh lime juice
• 5 g avocado oil — Avocado oil
• 8 g cilantro, chopped — Fresh cilantro
• 0.7 g fine salt — Fine salt

Method

1. 1Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
2. 2Build the curry baseHeat oil in a skillet over medium-high. Cook tomatoes, ginger, garlic, garam masala, and salt for 4 minutes, crushing tomatoes as they soften.4 minLook for: Tomatoes form a chunky paste and the spices smell toasted, not burnt.Safety: Keep the pan below smoking and avoid splatter from tomatoes.
3. 3Simmer the coconut sauceStir in coconut milk until the ingredients are evenly combined.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Simmer briskly for 4 minutesSimmer briskly for 4 minutes until the sauce coats the back of a spoon.4 minLook for: The sauce is orange, glossy, and reduced by about one-quarter.Safety: Use coconut milk from an intact can and refrigerate the remainder.
5. 5Cook the prawnsAdd shrimp in one layer, distributing the food evenly across the pan or dish.Look for: Everything is evenly positioned and ready for the next action.
6. 6Simmer 2 to 3 minutesSimmer 2 to 3 minutes, turning once, until opaque, curled into loose C shapes, and 145°F.3 min · 145°FLook for: Shrimp are pink and opaque without tightening into hard rings.Safety: Verify shrimp reach 145°F and avoid cross-contamination from raw seafood.
7. 7Finish and serveRemove from heat, stir in lime and half the cilantro.Look for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Serve over rice reheated to 165°FServe over rice reheated to 165°F and add remaining cilantro.1 min · 165°FLook for: The curry is bright and spoon-coating, with rice hot throughout.Safety: Reheat rice to 165°F and serve seafood promptly.