Annettes Asia – Pan with Scampi and Coconut Milk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 piece (s) ginger, the size a thumb, finely chopped
- 1 teaspoon curry paste, red
- 1 red pepper (s), finely chopped
- 300 g mushrooms, cut
- 1 glass bamboo shoot (s), drained
- 400 g scampi
- soy sauce
- 1 can coconut milk
- 1 lemon (s), the juice it
- Mace, grated
- Cardamom, grated
- 400 g basmati
Print Recipe
Pin Recipe Instructions
- Cook the basmati according to the instructions on the packet.
- Fry the finely chopped ginger in oil and 1 teaspoon of curry paste in a pan. Then add the bell pepper, bamboo shoots and mushrooms. Also fry and cover with a little soy sauce.
- At the same time, heat about 1/2 teaspoon of curry paste in 1 teaspoon of oil in a second pan. Marinate the thawed scampi in lemon juice. Dab and fry on both sides in the pan, adding 1 tablespoon soy sauce to taste. Let the scampi steep a little longer in the stock.
- In the meantime, add coconut milk to the vegetable stock, bring to the boil briefly and then pour this stock into the scampi pan. Season to taste with 1-2 tablespoons of lemon juice and the spices as required. Bring quickly to the table so that the vegetables don`t cook mushy and stay nice and crunchy.
- Serve immediately with the basmati.
- Tip: Can be varied with various other ingredients, e.g. with Chinese vegetables, mung bean sprouts, etc. - there are few limits to the imagination.
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