Shrimp curry

Ingredients for 4 servings:

• 400 g shrimp(s), raw, peeled
• 450 g potatoes, cut into wedges
• 4 onions, cut into wedges
• 2 chili peppers, red, pitted, finely chopped
• 2 cloves garlic, finely chopped
• 250 g leaf spinach
• 1 tbsp curry powder
• 1 tsp sautéed coriander
• 1 tsp turmeric
• 500 ml rice wine
• 400 ml vegetable stock
• 1 small can of coconut milk
• 1 tsp spice paste (sambal – badjak)
• Salt
• pepper
• nutmeg
• 5 tbsp oil (peanut oil)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat 3 tablespoons of oil in a wok and sauté the potatoes, onions, garlic, and chilies. Add the curry powder, turmeric, and coriander, sauté briefly, and then deglaze with rice wine. Pour in the stock, cover, and simmer for about 20 minutes. Meanwhile, in a small saucepan, sauté the spinach in 1 tablespoon of oil until softened, then season with salt, pepper, and nutmeg. Fry the prawns in a pan in 1 tablespoon of oil for about 2-3 minutes, seasoning with salt and sambal. Now add the coconut milk to the potato/vegetable mixture and bring to a boil briefly. Stir in the prawns and spinach, and season again to taste.