Aromatic shrimps with coconut milk

Prep-time Bake-time
5 min 40 min
4 people


  • 750g BML VANAMA raw shrimps 21/25 800g
  • 900ml water
  • 300g foodhaus basmati or parboiled rice
  • 25ml Chorio Organic Extra Virgin olive oil
  • 20g Ardo red chillies cut into cubes
  • 20g Ardo garlic cut into cubes
  • 20g Ardo Ginger in cubes
  • 200g sweet red pepper
  • 100g foodhaus diced onions
  • 20g lemongrass
  • 40g fresh coriander
  • 50g peanut butter
  • 35g lime juice
  • ½ tsp turmeric
  • ½ tsp Maldon pepper
  • 1 tsp Maldon salt
  • 40ml Kikkoman soy sauce
  • 50ml THAI sweet chili sauce
  • 400ml DEE Thai coconut milk
  • 1 spoonful of cornflour dissolved in 1 spoonful of water


1. Put the olive oil, garlic, ginger, hot peppers, pepper, onion, peanut butter, lime juice, turmeric, pepper, salt, fresh coriander, soy sauce and sweet chilli sauce in the bucket. Blend 30 sec/blend speed 8.
2. Put the shrimps in the baroma bucket after seasoning them with salt and pepper. Cook 20 minutes/speed/speed 2.
3. Put the shrimps in the TM6 bucket. Add the coconut milk and dissolved cornflour. Cook 10 min/speed/speed 1.
4. Serve with rice. If you want, sprinkle with chopped fresh onion.