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🍽️ Creamy Shrimp in Coconut Lemongrass Sauce

685 kcal · 30 min · 4 servings

Ingredients

• 2 stalks lemongrass
• 2 cm fresh ginger
• 1 red chili pepper
• 3 kaffir lime leaves
• 400 ml vegetable broth
• 200 ml coconut milk
• 1 tbsp yellow curry paste
• 500 g tiger shrimp (peeled and deveined, ready to cook)
• 200 g coconut cream
• 60 g coconut flakes
• 1 tsp lime juice
• 1 tbsp light soy sauce
• chili powder
• Thai basil (for garnish)

Instructions

1. 1. Slice the lemongrass into thin rings.
2. 2. Peel the ginger and slice it into thin rounds.
3. 3. Wash the chili pepper, cut it in half, and remove the seeds.
4. 4. Cut the kaffir lime leaves into thin strips.
5. 5. Add the prepared spices, broth, and coconut milk to a pot.
6. 6. Bring the mixture to a boil.
7. 7. Stir in the curry paste.
8. 8. Let the sauce simmer gently for about 10 minutes.
9. 9. Rinse the shrimp under cold water and let them drain.
10. 10. Strain the sauce through a fine mesh sieve to remove the solid ingredients.
11. 11. Pour the strained sauce into a pan and bring it to a boil again.
12. 12. Stir in the coconut cream and coconut flakes.
13. 13. Let the sauce thicken slightly until it is creamy.
14. 14. Reduce the heat to a low setting.
15. 15. Add the shrimp to the sauce.
16. 16. Let the shrimp cook in the sauce for about 5 minutes.
17. 17. Season the finished sauce with lime juice, soy sauce, and chili to taste.
18. 18. Divide the shrimp and sauce among small plates.
19. 19. Garnish the dish with fresh Thai basil.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 48 g · Carbs: 12 g