Summary

Ingredients

• 400 g shrimp (s) or salmon
• 400 g ribbon pasta, or pasta your choice
• 3 spring onion (s)
• 1 carrot (s)
• 1 small Can (s) bean sprouts
• 3 cloves garlic
• 0.25 ¼ chilli pepper (lantern), which only a few strips
• 4 olives, black
• 1 teaspoon, heaped coriander powder
• 200 ml coconut milk
• 2 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 4 tablespoon heavy cream
• 2 teaspoons, heaped cornstarch
• 0.5 teaspoon ½ curry (Thai), red
• 0.5 teaspoon ½ curry (Thai), yellow
• salt and pepper
• coriander green

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Instructions

1. Cut all the vegetables as well as the garlic and chilli into strips. Put the oil in the pan, let it get hot and then fry the garlic and chilli very briefly, then add the remaining vegetables. Attention, the garlic must not turn brown.
2. Simmer with 100 ml coconut milk, add the bean sprouts, add the coriander, stir in the Thai curries until they have completely dissolved. Add the oyster sauce, the fish sauce and the rest of the coconut milk. Stir over a medium flame for about 4 minutes. Dissolve the starch with lukewarm water and add to the pan. Bring to the boil briefly. Salt and pepper, then set aside.
3. In another pan with 2 tablespoons of oil, fry the prawns or salmon and then add to the vegetables. Refine with a little cream.
4. Cook the pasta separately, then drain. Fry in the second pan with a little oil and add the tablespoon of soy sauce. If you love it, you can sprinkle some coriander green over it for decoration.