Annette's Asia – Pan with scampi and coconut milk

Ingredients for 4 servings:

• 1 piece(s) ginger, thumb-sized, finely chopped
• 1 tsp curry paste, red
• 1 bell pepper(s), red, finely chopped
• 300 g mushrooms, sliced
• 1 jar bamboo shoot(s), drained
• 400 g scampi
• Soy sauce
• 1 can coconut milk
• 1 lemon(s), the juice
• Mace, grated
• Cardamom, grated
• 400g basmati

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the basmati according to the package instructions. In a pan, fry the finely chopped ginger in oil and 1 teaspoon of curry paste. Then add the bell pepper, bamboo shoots, and mushrooms. Fry them and drizzle with a little soy sauce. At the same time, in a second pan, heat about 1/2 teaspoon of curry paste in 1 teaspoon of oil. Marinate the thawed scampi in lemon juice. Pat dry and fry on both sides in the pan, seasoning with 1 tablespoon of soy sauce. Let the scampi simmer in the broth for a while. Meanwhile, add the coconut milk to the vegetable broth, bring to a boil briefly, and then pour this broth into the scampi pan. Season to taste with 1-2 tablespoons of lemon juice and the spices. Serve quickly so the vegetables don’t become mushy and stay nice and crisp. Serve immediately with the basmati. Tip: Can be varied with various other ingredients, e.g., with Chinese vegetables, mung bean sprouts, etc. – the sky’s the limit.