Summary

Ingredients

• 200 g shrimp (s), unseasoned
• 1 bell pepper (s), yellow
• 1 medium onion (s)
• 1 cm ginger root
• 2 cloves garlic)
• 400 ml coconut milk
• 1 tablespoon tomato paste
• 1 tablespoon curry powder, spicy
• 1 tablespoon turmeric
• salt and pepper
• coriander green
• some oil for frying

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Instructions

1. If necessary, free the shrimp from the shell and remove the intestines. Clean and finely dice the peppers and onions. Remove the peel from the ginger root and grate finely. Remove the peel from the garlic clove and finely chop it. Finely chop the coriander as well.
2. Heat oil in a pan and fry the prawns for about 2 minutes, remove from the pan and set aside. Then fry the diced paprika in the pan. As soon as the peppers get color, add the tomato paste and curry powder and let them roast. Reduce the temperature, add the onion, garlic and ginger and let simmer.
3. Deglaze the dish with the coconut milk, then add the turmeric, season to taste with salt and pepper and bring to the boil again. Add the prawns again and let them steep. Serve the prawn pan sprinkled with the coriander.
4. Basmati rice goes very well with it.