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🍽️ Quick Shrimp Curry

395 kcal · 30 min · 4 servings

Ingredients

• 1 can coconut milk (400 ml)
• 200 g ready-to-cook shrimp
• 200 ml chicken broth
• 1 heaped tbsp yellow curry paste (Asian market)
• 1 green bell pepper
• 1 large white onion
• 2 garlic cloves
• 0.5 stalk leek
• sesame oil
• salt

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Cut the bell pepper in half.
3. 3. Remove the inside with the seeds.
4. 4. Dice the bell pepper flesh into very small cubes.
5. 5. Peel the onion.
6. 6. Peel the garlic clove.
7. 7. Finely chop the onion and the garlic.
8. 8. Clean the leek.
9. 9. Cut the leek in half.
10. 10. Slice the leek into thin strips.
11. 11. Heat two tablespoons of oil in a pan.
12. 12. Sauté the chopped onion and garlic in it.
13. 13. Wait until the vegetables are soft and translucent.
14. 14. Stir in the curry paste.
15. 15. Fry the paste briefly.
16. 16. Deglaze the pan with the chicken broth.
17. 17. Add the diced bell pepper.
18. 18. Add the leek strips.
19. 19. Place a lid on the pan.
20. 20. Simmer the vegetables over medium heat for five to six minutes.
21. 21. Add the coconut milk.
22. 22. Remove the lid from the pan.
23. 23. Let the sauce simmer gently for another ten minutes.
24. 24. Add the shrimp to the pan.
25. 25. Warm the shrimp through over low heat for about three minutes.
26. 26. Be careful not to overcook the shrimp.
27. 27. Season the curry with salt to taste.
28. 28. Serve the curry immediately in prepared coconut shell halves.

Nutrition per serving

• kcal: 395
• Protein: 16 g · Fett/Fat: 33 g · Carbs: 8 g