Thai Curry with Prawns and Sweet Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 sweet potato (s)
- 1 broccoli
- 350 g mushrooms or Asian mushrooms your choice
- 200 g suar snap peas
- 400 g shrimp tails
- 0.5 ½ bunch Thai basil
- 400 ml coconut milk from a can
- 200 g coconut cream
- 1 tablespoon curry paste, green
- 50 ml fish sauce, alternatively soy sauce is also possible
- 1 tablespoon oil (peanut)
- salt
- Ginger powder
- Coriander powder
- cumin
Print Recipe
Pin Recipe Instructions
- Thaw frozen shrimp tails.
- Peel, halve and slice the sweet potatoes. Wash the broccoli and cut into small florets. Clean and quarter the mushrooms. Wash, clean and halve the sugar snap peas. Wash and roughly chop the Thai basil.
- Heat the peanut oil in a large pan. Add the sweet potato pieces and steam for about 5 minutes, deglaze with a dash of coconut milk and the fish sauce. Stir in curry paste. Add the broccoli florets and sugar snap peas, sauté briefly, add the rest of the coconut milk and coconut cream. Now let the prawns, mushrooms and Thai basil cook in the boiling sauce for about 5 minutes, until the prawns and sweet potatoes are cooked through.
- Season to taste with salt, ginger powder, coriander and cumin.
- This curry can be eaten alone or with a side dish.
- It goes well with fragrant rice or rice noodles.
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