Summary

Ingredients

• 800 ml coconut milk
• 2 tablespoon curry paste, yellow
• 1 tablespoon fish sauce (Nam plaa)
• 0.5 teaspoon ½ salt
• 1 teaspoon sugar
• 800 g scampi (Black Tier), without head and shell, only with tail
• 250 g cherry tomato (s)
• 2 tablespoon lemon juice
• 2 tablespoon parsley, chopped

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Instructions

1. Heat half of the coconut milk in a large pan or in a wok. Stir in the yellow curry paste until it dissolves, then simmer for another 10 minutes. Add the fish sauce, salt, sugar and the rest of the milk and simmer for another 5 minutes.
2. Then add the scampi and cherry tomatoes to the sauce and simmer gently for about 5 minutes.
3. Season the dish with the lemon juice and sprinkle with the parsley leaves.
4. Side dish: e.g. coconut rice