Thai curry with shrimp and sweet potatoes

Ingredients for 6 servings:

• 2 m.-sized sweet potatoes
• 1 broccoli
• 350 g mushrooms or Asian mushrooms of your choice
• 200 g sugar snap peas
• 400 g shrimp tails
• ½ bunch Thai basil
• 400 ml coconut milk from the can
• 200 g coconut cream
• 1 tbsp curry paste, green
• 50 ml fish sauce, alternatively soy sauce is also possible
• 1 tbsp peanut oil
• Salt
• Ginger powder
• Coriander powder
• Cumin powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Thaw frozen shrimp tails. Peel, halve, and slice the sweet potatoes. Wash the broccoli and divide into small florets. Trim and quarter the mushrooms. Wash, trim, and halve the snow peas, if desired. Wash and roughly chop the Thai basil. Heat the peanut oil in a large pan. Add the sweet potato pieces and sauté for about 5 minutes, then deglaze with a splash of coconut milk and the fish sauce. Stir in the curry paste. Add the broccoli florets and snow peas, sauté briefly, then add the rest of the coconut milk and the coconut cream. Now cook the shrimp, mushrooms, and Thai basil in the boiling sauce for about 5 minutes, until the shrimp and sweet potatoes are tender. Season to taste with salt, ginger, coriander, and cumin. This curry can be eaten on its own or with a side dish.