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🍽️ Scampi in creamy curry coconut sauce

485 kcal · 30 min · 4 servings

Ingredients

• 500 g Scampi
• 150 g fresh, ripe pineapple
• 2 Basil leaves
• 4 Lemon leaves
• 250 ml Coconut milk (from the can)
• 2 tbsp red curry paste (ready-made)
• 2 tbsp Vinegar
• 1 tbsp Palm sugar
• 3 tbsp Fish sauce
• Basil (for garnishing)
• Lemon leaf (for garnishing)

Instructions

1. 1. Thoroughly wash the scampi, remove the shell, and clean out the digestive tract (the dark vein along the back).
2. 2. Peel the pineapple and cut the flesh into very small cubes.
3. 3. Wash the basil and lemon leaves, pat them dry, and chop them coarsely.
4. 4. Heat 50 milliliters of coconut milk in a wok or a large frying pan.
5. 5. Add the curry paste and fry it, stirring constantly, for exactly one minute.
6. 6. Stir in the remaining coconut milk, the cubed pineapple, the chopped basil, and the lemon leaves.
7. 7. Add the vinegar, sugar, and fish sauce, and mix everything well.
8. 8. Let the sauce simmer for two minutes.
9. 9. Add the prepared scampi to the sauce.
10. 10. Cook the scampi in the sauce for two minutes.
11. 11. Garnish the finished dish with fresh basil and thin strips of lemon leaves before serving.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 29 g · Carbs: 13 g