Braised cucumber curry with shrimp and rice

Ingredients for 4 servings:

• 1 large stewed cucumber(s) or 2 small, alternatively salad cucumbers, approx. 700 g
• 2 m.-sized onion(s)
• 2 red bell peppers
• 15 g ginger root
• 2 tbsp mild curry paste
• 200 ml cream
• 200 ml milk
• 250 g shrimp(s)
• 2 garlic cloves
• Nut oil, e.g. peanut or sesame oil
• 3 tbsp coconut flakes
• salt and pepper
• 250 g basmati rice

Instructions

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

a lighter version without coconut milk

Peel and halve the cucumbers, and scrape out the seeds with a teaspoon. Cut the cucumbers into slices about 1 cm thick. Peel and dice the onions. Clean and slice the bell peppers, remove the seeds and white pith, and cut the bell peppers into bite-sized pieces. Peel and finely chop the ginger. Peel and finely chop the garlic. Rinse the rice briefly under running water and cook according to the package instructions. Gently heat a little oil in a large pot. Gently sauté the cucumbers, onions, and bell peppers. Add the ginger and curry paste and sweat briefly. Deglaze with milk and cream and simmer gently for about 10 minutes. Meanwhile, gently fry the prawns and garlic in a little oil. Before serving, add the prawns and coconut flakes to the curry and season again with curry paste, salt, and pepper.