Shrimp Curry with Vegetables and Basmati Rice

Shrimp curry with vegetables:

1. Let the shrimp thaw in good time and pat dry with kitchen paper. Clean snack carrots / peel with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Clean / remove the threads of the snow peas, wash and cut diagonally into pieces. Clean / core the chilli pepper, halve lengthways and cut into fine strips. Clean the pineapple and cut into lozenges. Heat the peanut oil (2 tbsp) in the wok, add the red curry paste (1 tbsp) and fry / stir-fry until it starts to smell. Deglaze / pour in the coconut milk (250 ml), add the vegetables (snack carrot blossoms, sugar snap peas and chili pepper strips) and season with fish sauce (1 tbsp), palm sugar (approx. 15 g) and glutamate (1 tsp). Simmer everything with the lid on for about 6 – 8 minutes. Add the pineapple pieces and simmer for another 4 – 5 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Basmati rice:

1. Bring basmati rice (150 g) to the boil in water (350 ml) with salt (½ teaspoon) and turmeric (1 teaspoon), stir and cook with the lid closed at the lowest temperature for about 20 minutes.

Serve:

1. Press the rice into a cup and turn it onto the plate. Add the shrimp curry with vegetables and garnish with half a mini romaine vine tomato, serve.