Summary

Ingredients

• 180 g shrimp (s), ready to cook
• salt and pepper
• 2 teaspoons oil
• 4 shallot (s)
• 4 bell pepper (s), yellow
• 1 teaspoon flour
• 2 teaspoons curry powder
• 250 ml vegetable stock
• 4 tablespoon sour cream
• 1 teaspoon tomato paste
• 0.5 ½ small mango (s), approx. 100 g
• 1 tablespoon parsley, chopped
• 160 g rice, cooked

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Instructions

1. Season the prawns with salt and pepper, fry them briefly in heated oil and set aside.
2. Dice the shallots, cut the peppers into strips and fry both in a non-fat frying pan. Sprinkle the flour and curry powder on top and stir. Pour in the broth, stir in the sour cream and tomato paste and let everything boil briefly.
3. Finely dice the mango, fold in with the prawns, let it heat up briefly and sprinkle with parsley.
4. Serve with rice.