Summary

Ingredients

• 500 g shrimp (s), fresh, peeled or frozen shrimp, thawed and drained well
• 2 carrot (s)
• 3 small bell peppers, yellow, green, red
• 1 small zucchini
• 200 g sour cream
• 100 ml vegetable stock, fresh or instant
• 20 g iner, chopped
• 5 tablespoon tandoori curry paste
• 1 clove (s) garlic, finely chopped

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Instructions

1. Mix the sour cream, curry paste, ginger and garlic.
2. Soak the prawns for about 2 hours, set aside.
3. Peel the carrots, cut into fine strips (julienne) or slice. Wash and core the peppers and cut into fine strips. Wash the zucchini, cut into fine strips (julienne) or slice.
4. Tip:
5. You can also take frozen Asia / China vegetables and let them thaw before use.
6. Heat a high pan without oil, add the prawns, pour in the vegetable stock, bring to the boil.
7. Fold in the vegetables, bring to the boil, reduce the heat, cover and simmer for about 15 minutes over a low heat.
8. Garnish:
9. Basmati rice and mango chutney or naan bread to add to the sauce.