Coconut curry with shrimp Indonesian

Ingredients for 2 servings:

• 200 g potatoes
• 200 g chard
• 100 g mushrooms
• 250 g shrimp(s), frozen
• 1 m.-large shallot(s)
• 100 g beans, green
• 2 carrots
• 1 small eggplant(s)
• 1 stalk of lemongrass
• ½ bunch coriander, fresh, chopped
• 1 chili pepper(s), chopped
• 1 small zucchini
• 200 ml coconut milk
• 1 tbsp ginger, freshly chopped
• 1 tbsp honey
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Defrost the prawns beforehand and then wash them. If they are already cooked, add them to the dish five minutes before the end of the cooking time. First, wash, deseed, and finely chop the chili pepper. Peel, trim, and finely chop the ginger. Trim, wash, and finely chop the lemongrass. Wash the coriander, pluck the leaves, and roughly chop them. Set these aside separately. Peel, dice, and wash the potatoes. Remove the chard leaves from the stems and cut them into wide strips. Cut the stems into thin strips if you want to use them. Trim the mushrooms and chop them roughly. Peel the shallots and finely dice them. Wash, trim, and halve the beans. Peel the carrots and cut them into thin strips. Wash the eggplant and dice them. Set these ingredients aside as well. First, fry the chopped chili, lemongrass, and ginger in sunflower oil in a wok or large frying pan. Then add the honey and curry powder and deglaze with the soy sauce. Immediately after, add the coconut milk and bring to a boil. Now add all the remaining ingredients to the sauce and simmer gently for about 10 to 15 minutes, depending on how tender you like it. Five minutes before the end of the cooking time, add the shrimp and let it cook for a while. Cook until cooked through, stirring constantly. Just before the end of the cooking time, stir in the chopped coriander, reserving some for garnishing the dish if desired. This tastes best with rice.