Thai curry with shrimp

Ingredients for 4 servings:

• 250 g shrimp(s), deveined and peeled
• 150 g noodles (wok noodles)
• 300 g Chinese cabbage, or vegetables to taste
• ½ tsp curry paste, red
• 1 tsp sesame oil
• 250 ml coconut milk, depending on how hot you eat.
• 2 tbsp oyster sauce, more to taste
• 2 tbsp soy sauce, sweet
• 2 tbsp fish sauce
• Soy sauce
• 2 kaffir lime leaves
• 1 sprig(s) of Chinese basil, finely chopped
• possibly cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fast, cheap and delicious

Heat the wok and add the sesame oil. Do not let it get too hot. When it starts to smell, add the curry paste and fry briefly. Stir in the coconut milk until the paste has dissolved. Now add the sauces such as fish, oyster, and sweet soy sauce, the lime leaves, and basil. Stir and season to taste, adding more of the aforementioned sauces or regular soy sauce if desired. Then add the shrimp and cook briefly until they are lightly browned. Now add the Chinese cabbage or other vegetables of your choice (these should also be quick-cooking vegetables) and cook briefly. Now add the noodles and cook until the noodles are tender. Remove the lime leaves before serving. Tip: If it’s too spicy for you, add more coconut milk, cream, or the three sauces, but it should still have a certain spiciness.