Caribbean Shrimp in Pumpkin Coconut Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g shrimp (s), peeled
- 200 g pumpkin (se)
- 80 g carrot (s), cut into medium-sized strips
- 1 onion (s)
- 5 cloves garlic
- 1 lemon (s)
- 2 kaffir lime leaves (available in the Asian market)
- 2 tomato (s)
- 1 chilli pepper (s)
- 5 tablespoon tomato ketchup
- 1 tablespoon curry
- 10 g iner
- 3 tablespoon sugar
- 3 stems coriander
- 200 ml coconut milk
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Wash the prawns and clean them if necessary.
- Chop the garlic and cut the onion into small cubes.
- Mix the ketchup with curry, salt and pepper in a bowl, add the lemon juice. Mix everything with the prawns and let stand for 15 minutes.
- Heat some oil in a large pot or pan and add the sugar, carefully caramelize the sugar with a kitchen spoon until it turns nice and dark.
- Now add the prawns and fry them until there is hardly any moisture. (Be careful when tipping the shrimp in - risk of splashing!).
- Take the prawns out of the pot or pan and add the remaining ingredients to the pot. Lightly sear the vegetables and deglaze with 3/4 of the coconut milk. Cover and simmer for 5 minutes. Add the prawns and bring to the boil again. Season with salt and pepper and stir in the rest of the milk.
- If you like it a little hotter, you can also cook a chilli pepper.
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