Summary

Ingredients

• 1 piece (s) ginger
• 1 chilli pepper (s), green
• 1 tablespoon curry paste, green
• 800 ml coconut milk
• 0.5 teaspoon ½ curry powder, hot (HotCurry)
• 0.25 teaspoon ¼ coriander
• 1 pinch paprika powder, noble sweet
• Fish sauce
• Palm sugar
• 500 g asparaus, reen or Thai asparaus
• 300 g cherry tomato (s)
• 400 g shrimp (s)
• 2 tablespoon oil, (peanut oil)
• 600 g pasta, e.., Orcchiette
• some stalks Thai basil

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Instructions

1. Roughly chop the ginger and chili pepper and fry in oil with the curry paste, deglaze with the coconut milk. Bring to the boil, then puree with a magic wand. Add the spices and season with palm sugar and fish sauce.
2. Cut the asparagus into pieces approx. 1.5 cm wide, halve or quarter the tomatoes. Wash and drain the prawns. Cook the noodles in plenty of salted water until they are firm to the bite.
3. Heat the oil in the wok and fry the asparagus in it; after approx. 4 minutes add the prawns and fry them briefly. Lightly crush the tomatoes by hand and add. Pour the coconut sauce on top. Season again with palm sugar and fish sauce.
4. Mix in the drained noodles and serve immediately, sprinkled with Thai basil.