Summary

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

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Instructions

1. Cook the basmati according to the instructions on the packet.
2. 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.
3. 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.
4. 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.
5. Serve immediately with the basmati.
6. Tip: Can be varied with various other ingredients, e.g. with Chinese vegetables, mung bean sprouts, etc. - there are few limits to the imagination.