Shrimp Curry
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g shrimp (s), raw, peeled
- 450 g potato (s), cut into wedes
- 4 onion (s), cut into wedges
- 2 chilli pepper (s), red, pitted, finely chopped
- 2 cloves garlic, finely chopped
- 250 g spinach leaves
- 1 tablespoon curry powder
- 1 teaspoon, leveled coriander
- 1 teaspoon turmeric
- 500 ml rice wine
- 400 ml vegetable stock
- 1 small can coconut milk
- 1 teaspoon spice paste (Sambal - Badjak)
- salt
- pepper
- nutmeg
- 5 tablespoon oil (peanut oil)
Print Recipe
Pin Recipe Instructions
- Heat 3 tablespoons of oil in a wok and sauté potatoes, onions, garlic and chili peppers. Pour curry powder, turmeric and coriander over it, sweat briefly and deglaze with rice wine. Pour in the broth and cover and let simmer for approx. 20 minutes.
- In the meantime, fry the spinach in a small saucepan with 1 tablespoon of oil and season with salt, pepper and nutmeg.
- Fry the prawns in a pan in 1 tablespoon of oil for approx. 2-3 minutes, season with salt and sambal.
- Now add the coconut milk to the potato / vegetable mixture and briefly bring to the boil. Fold in the prawns and spinach and season again to taste.
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