Coconut Curry with Prawns Indonesian

Summary

Ingredients

• 200 g potato (s)
• 200 g Swiss chard
• 100 g mushrooms
• 250 g shrimp (s), frozen
• 1 medium shallot (s)
• 100 g beans, reen
• 2 carrot (s)
• 1 small eggplant (s)
• 1 stalk lemongrass
• 0.5 ½ bunch coriander, fresh, chopped
• 1 chilli pepper (s), chopped
• 1 small zucchini
• 200 ml coconut milk
• 1 tablespoon ginger, freshly chopped
• 1 tablespoon honey
• 1 tablespoon curry powder
• 2 tablespoon soy sauce
• 1 tablespoon sunflower oil

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Instructions

1. Thaw frozen shrimp in the refrigerator for 30 min, then rinse under cold water. Finely chop the chilli pepper. Mince the ginger. Slice the lemongrass into thin rings. Pluck coriander leaves and roughly chop them. Set aside.
2. Peel, dice, and rinse the potatoes. Separate Swiss chard leaves from stems; cut leaves into wide strips and stems into thin strips. Cut mushrooms into large chunks. Peel and mince the shallot. Halve the green beans. Peel carrots and cut into thin matchsticks. Cut eggplant into cubes. Cut zucchini into chunks. Set aside.
3. Heat sunflower oil in a wok or large pan over medium-high heat. Add chilli, lemongrass, and ginger; fry for 1-2 min until fragrant. Add honey and curry powder, stirring to combine. Deglaze with soy sauce. Pour in coconut milk and bring to a boil in about 2 min.
4. Add all prepared vegetables. Reduce heat to medium and simmer for 10-12 min, stirring occasionally, until potatoes are tender.
5. Add shrimp and cook for 4-5 min, stirring often, until pink and cooked through. Fold in chopped coriander just before serving.
6. Serve over rice.