Shrimp curry with rice and cucumber salad

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It is worth teaching your children how to cook – it is a great opportunity for them to develop skills and spend time together.

By learning how to prepare a meal, children learn to respect food. From the role of consumers they transform into creators. It is easier for them to understand the sense of healthy eating and to recognize the quality of the ingredients from which they prepare meals.

Until recently, I kept my daughter away from the kitchen. I was afraid that something would happen to her, cut fingers, bath in boiling water or scattering 2 kg of flour on the floor. The worst visions possible. After the last weekend, my daughter decided to cook something delicious for the whole family and it turned out completely opposite.

First of all it was delicious, secondly there was no mess 🙂

Before you start cooking with your child, together choose a recipe that will not be difficult for a little chef to prepare. The most important thing is for the child to be able to actively participate in cooking, and not just watch how we do it, because they will quickly get bored with it. Ask your child what he/she would like to cook – it will give confidence and a sense that you count on their opinion.

Before you start, make sure that the child has easy access to the worktop. Wash your hands, prepare all the necessary equipment and put on aprons.

You are ready to work!



  • 2 glasses of basmati or jasmine rice

How to make it

  1. Pour the rice into a strainer and pour cold water over it. Then put it into the pot and pour water in a 2:1 ratio, which means, twice as much water as rice. Bring it to a boil and cook on low heat for 15-20 minutes.



  • lemongrass (2 if fresh, 1/2 teaspoon dried)
  • 1/2 (half) chilli peppers
  • 2 cloves of garlic
  • 2 tbsp of lime juice
  • a bunch of coriander
  • 1 red pepper
  • 2 tablespoon of tomato puree
  • 1 tablespoon of fish sauce
  • 2 tablespoons soy sauce
  • 1 loose sesame oil
  • about 2cm ginger
  • 400 g of shrimps
  • 400 ml (1 can) of coconut milk
  • 200 g of green peas

How to make it

  1. If we use fresh lemongrass, we cut off its ends and discard hard outer leaves. We crush the stalks in a mortar and put in the mixer.
  2. If you use dry lemongrass, put it straight into the mixer.
  3. We add chili peppers, peeled garlic, lime juice, chopped coriander, red pepper, peeled ginger, a tablespoon of tomato puree, soy sauce, fish sauce, sesame oil. We mix everything into paste.
  4. Sprinkle olive oil on the pan and pour the curry paste on it. Fry for 1-2 minutes. Then pour in the coconut milk.
  5. We cook everything for about 10 minutes, until the sauce thickens and reduces a little.
  6. Finally, add shrimps and green peas and cook for about 2-3 minutes.
  7. Curry is ready.



  • fresh coriander
  • 1 teaspoon honey
  • 2 organic cucumbers
  • 2 cm ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 lime
  • 1/2 (half) chilli pepper
  • 2 tablespoons olive oil

How to make it

  1. Peel the ginger and grate it using a fine grater, put into a bowl.
  2. Chop the chilli very finely, add into a ginger bowl.
  3. Add soy sauce, olive oil, sesame oil, lime juice and honey and mix all together.
  4. Using vegetable peeler, cut the cucumbers into long ribbons.
  5. Pour the sauce before serving and sprinkle with coriander.

Put the rice on a plate, next to the curry and green cucumber salad. You can also serve the dish in a bowl.


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