Shrimp curry with glass noodles and mango

Ingredients for 1 servings:

• 125 g shrimp(s), frozen
• 30 g glass noodles
• n. B. water
• 1 bell pepper(s), red
• ½ mango(s)
• 1 onion(s)
• 1 clove(s) garlic
• ½ can coconut milk
• Salt
• chili
• Sambal Oelek
• turmeric
• cumin
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Thaw the prawns. Dice the bell peppers, mango, onion, and garlic. Place the noodles in a bowl and prepare the kettle. Fry the thawed prawns in a pan and season with salt and chili. Then remove from the pan and set aside. In the meantime, bring the water to a boil in the kettle and pour over the noodles. Let it steep according to the package instructions. Fry the onion and bell peppers in the pan, then add the garlic to prevent it from becoming bitter. Finally, add the mango and fry briefly. Pour in the coconut milk and season with turmeric, cumin, salt, and sambal oelek. Simmer for 5 minutes at low heat. Stir in the glass noodles and let it steep again. Sprinkle with parsley when serving. Tip: If you prefer a fruitier flavor, you can use more mango and less bell pepper.