Shrimp Curry with Peas and Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 225 g shrimp (s), without shell, frozen
- 20 g iner root, peeled, finely chopped
- 5 clove (s) garlic, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoon curry powder
- 150 g carrot (s), sliced
- 150 g peas, or suar snap peas
- 1 bunch spring onion (s), cut into 2 cm pieces
- 3 tablespoon oil (soybean oil)
- 150 ml vegetable broth, or chicken broth
- coconut milk
Print Recipe
Pin Recipe Instructions
- Mix the thawed and drained prawns with ginger, garlic, soy sauce, cornstarch and curry.
- Heat the oil in a large deep pan, sauté the carrots and onions. Add the prawns and fry on all sides. Deglaze with broth, add peas, bring to the boil. Stir in the soy sauce and coconut milk, simmer briefly, serve. The vegetables stay very crisp after this method.
- Basmati rice or flatbread go well with it.
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