Summary

Ingredients

• 300 g shrimp (s). fresh, peeled and deveined
• 1 shallot (s)
• 1 clove garlic
• Tbsp tomato paste
• 1 piece (s) butter
• 1 chilli pepper (s), red, or 2, if you like it spicier
• 1 teaspoon, leveled curry powder
• 1 can coconut milk, approx. 400 ml
• 1 splash lime juice
• 250 g Mie noodles
• salt and pepper
• some Thai basil, for garnish

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Instructions

1. Peel the shallot and the garlic, cut the chili pepper lengthways, remove the core and chop everything finely.
2. Heat some butter in a pan and stir-fry the shallots, garlic and chilli until translucent. Add the curry powder and sauté briefly, then add the cleaned and drained prawns to the pan and fry them. Top up with the coconut milk and simmer on a low heat for 5 - 6 minutes.
3. Prepare the Mie noodles according to the instructions, which takes about 4 - 5 minutes, pour them through a sieve and add some of the cooking water to the shrimp if the sauce is too thick. Season to taste with salt, pepper and a splash of lime juice (lemon works too).
4. Mix the pasta with the shrimp sauce, arrange and garnish with basil.