For the coconut shrimp, finely dice the onions and cut the cucumber into bite-sized strips. Put on the rice and cook over low heat for about 20 to 30 minutes, depending on the type.
A few minutes before the rice is done, saute the onions and curry paste in oil over medium heat until translucent. Then turn up the heat and sauté the shrimp until hot.
After a minute or two, add the cucumber pieces and deglaze with the coconut milk. Add the kaffir lime and simmer for another five minutes or so with the lid on.
Preparation Tip:
The coconut shrimp is also delicious with (Indian) flat bread.
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