Red curry with rice and shrimp

Ingredients for 4 servings:

• 1 onion(s)
• 1 bell pepper(s), red
• 1 zucchini
• 1 jar mung bean seedlings, 200 g
• 1 can of bamboo slices, 300 g
• 400 g frozen shrimp
• 250 g basmati rice
• 4 tsp red curry paste
• 1 clove(s) garlic
• 1 can coconut milk
• 1 tsp paprika powder
• 1 tsp curry powder
• 1 tsp Herbes de Provence or garden herbs
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cook the rice. Defrost the shrimp slightly and fry them in a separate pan. When they are pink and lightly seared, remove them from the pan and set them aside on a plate. Finely chop the onion and fry it in a hot pan with oil. Cut the bell pepper into small pieces and add it to the onion. After about 2 minutes, add the finely chopped zucchini. After about 3-4 minutes, add the bamboo shoots and the mung bean sprouts. When everything is slightly seared, add the red curry paste, season with paprika powder, yellow curry powder, salt, pepper, and herbs (herbes de Provence or garden herbs). Finely chop the garlic, add it, and mix. If you like it a bit spicier, you can also add some chili powder. After about 2 minutes, add the coconut milk (note: first place the can of coconut milk in a hot water bath for about 2 minutes and then shake vigorously to liquefy the milk) and mix everything together. Simmer the curry for about 3-4 minutes. Add the shrimp and serve.