Curry with shrimps

Eric loves shrimp, but we don’t eat them often at home. So when I made this shrimp curry he was thrilled and it tasted delicious. With crispy snow peas and bean sprouts, nice with some rice. And you can have it on the table in 25 minutes!

25 M

The difficulty level of this recipe is: easy.

Ingredients

For 4 people

• 1 onion
• 2 cloves of garlic
• 3 tablespoons red curry paste (Blue Elephant)
• 400 ml coconut milk (Go-Tan)
• 200 g snow peas
• 300 gr raw shrimp (vegetarian)
• 1 lime
• 2 spring onions
• 75 g bean sprouts
• 300 gr rice

Preparation

1. Cook the rice according to the instructions on the package.
2. Chop the onion and press the garlic. Heat a little oil in a pan and fry the onion and garlic until soft. Add the curry paste and fry briefly until the aromas are released.
3. Pour in the coconut milk and stir well so that the curry paste mixes with the coconut milk. Bring to a boil.
4. Add the snow peas and simmer gently for about 5 minutes until al dente.
5. Add the raw prawns to the curry and cook for a few minutes until pink and cooked through. You can also add them straight from the freezer, but keep in mind that they will take a little longer to cook.
   
6. Squeeze the lime and add the juice. Add the bean sprouts and let simmer for another 2 minutes.
7. Cut the spring onions into rings and garnish the curry with them. Serve the curry with the boiled rice.
8. Store any leftover curry in the refrigerator in a sealed container for up to 2 days.