Summary

Ingredients

• 500 g shrimp (s) (kin prawns)
• 1 onion (s)
• 2 cloves garlic
• 2 chilli pepper (s), red or green
• 2 tablespoon oil (peanut oil)
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon curry
• 250 ml coconut milk
• salt
• 1 lemon (s) cut into slices

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Instructions

1. Wash the prawns and remove them from the shells. Finely chop the onions, mash the garlic. Wash the chilli, cut in half, remove the seeds and roughly chop.
2. Heat the oil in a large pan (or wok). Fry the onions, garlic and ginger in it until translucent. Add the chilli, turmeric and curry and fry for 1 min. Add the prawns and sauté for approx. 3 minutes (until the color changes).
3. Pour in the coconut milk and season everything with salt. Simmer the prawns over low heat for 3 to 5 minutes, stirring constantly, until the liquid thickens a little.
4. Serve the prawns with the sauce, cover with the lemon slices and serve with rice (preferably basmati).
5. You can also make the coconut milk yourself.
6. To do this, cook 120-150 g of unsweetened desiccated coconut in 0.25 liters of water, milk or coconut water (or a mixture thereof) covered for 30 minutes and pour off on a fine cloth. Then gather the cloth at the corners and squeeze the liquid out of the desiccated coconut by turning the cloth. After a while, a layer of cream settles on the surface of the milk, which can be stirred into the milk again or removed with a spoon and used for other purposes.