Summary

Ingredients

• 300 g shrimp (s), ready to cook
• 400 ml coconut milk
• 350 ml vegetable stock
• 1 tablespoon curry paste, green
• some turmeric
• 1 vanilla pod (s)
• 150 g suar snap peas
• 150 g corn on the cob (from the jar)
• 2 spring onion (s)
• some sugar, brown
• 1 tablespoon fish sauce
• some salt and pepper
• 2 tablespoon coriander, chopped fresher

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Instructions

1. Wash and clean the sugar snap peas and spring onions. Drain the corn and cut in half lengthways. Cut the spring onions into 3-4 cm long pieces and halve them lengthways as well.
2. Put the vegetable stock and coconut milk in a saucepan and heat. Cut open the vanilla pod and scrape out the pulp. Add the vanilla pulp and the pod to the pot, stir in the curry paste and turmeric, bring to the boil and cook for 2-3 minutes. Then add the cobs, sugar snap peas and spring onions to the saucepan and simmer for another 3-4 minutes. Turn down the heat, add the prawns and let sit in the curry for a few minutes. Fish out the vanilla pod and season the curry with fish sauce, brown sugar, salt and pepper.
3. Garnish with chopped coriander and serve with basmati or rice noodles.