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🍽️ Creamy Shrimp Coconut Curry

487 kcal · 30 min · 4 servings

Ingredients

• 4 spring onions
• 1 red bell pepper
• 4 tomatoes
• 2 pak choi
• 2 shallots
• 2 garlic cloves
• 20 g ginger
• 1 small red chili pepper
• 2 tbsp yellow Thai curry paste (jar)
• 2 tbsp peanut oil
• 2 lime leaves
• 500 ml coconut milk
• 400 g large shrimp (kitchen-ready, peeled and deveined)
• lime juice
• 2 tbsp soy sauce

Instructions

1. 1. Wash the spring onions thoroughly. Remove the dry ends and cut the vegetable into coarse pieces.
2. 2. Wash the bell pepper. Remove the seeds and white inner membranes. Cut the flesh into approximately 3-centimeter cubes.
3. 3. Wash the Pak Choi. Cut the hard stems away from the leaves. Roughly chop the stems.
4. 4. Wash the tomatoes. Cut them into large cubes.
5. 5. Peel the shallots, garlic, and ginger. Finely chop all three ingredients.
6. 6. Wash the chili pepper. Slice it into fine rings or chop it finely.
7. 7. Preheat the wok or a large frying pan over high heat. Add the oil and heat it up.
8. 8. Fry the curry paste in the hot oil for 1 to 2 minutes until fragrant.
9. 9. Add the chopped shallots, garlic, ginger, and chili to the pan. Sauté the vegetables while stirring until they soften.
10. 10. Add the lime leaves to the pan. Pour in the coconut milk.
11. 11. Let the mixture simmer over high heat for about 5 minutes until it thickens slightly.
12. 12. Add the spring onions, bell pepper cubes, tomatoes, and hard Pak Choi stems to the pan.
13. 13. Let the vegetables cook for another 5 minutes.
14. 14. Add the drained shrimp and the soft Pak Choi leaves to the pan. Stir everything together.
15. 15. Let the shrimp cook for 2 to 3 minutes until they turn pink.
16. 16. Season the curry with lime juice and soy sauce to taste.
17. 17. Serve the curry immediately. Optionally, serve with a lime wedge on the side.
18. 18. Serve the curry with jasmine rice as a side dish.

Nutrition per serving

• kcal: 487
• Protein: 26 g · Fett/Fat: 35 g · Carbs: 16 g