Colorful vegetables with shrimp

Ingredients for 3 servings:

• 1 broccoli
• 2 bell peppers, small
• 3 carrots, large
• 1 jar bamboo shoot(s)
• 1 can coconut milk
• 2 garlic cloves
• 1 onion(s)
• some Thai curry paste, red
• 1 tbsp peanut butter
• 1 pack of shrimp(s)
• salt and pepper
• oil

Instructions

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

Cut the garlic into strips, the onion and bell pepper into large cubes, and the carrots into bite-sized pieces. Clean the broccoli and cut it into individual florets. Drain the bamboo shoots. Heat a good splash of oil in a pan and fry the garlic, crushing it in the pan. Add the onion and carrots and fry for 3 minutes. Then add the bell pepper and fry for another 3 minutes. Finally, sauté the broccoli florets for about 2 minutes. Stir in the Thai curry paste, depending on your desired spiciness. Deglaze with the coconut milk, add the bamboo shoots, and bring to a boil briefly. Season with salt and pepper. Add the shrimp and stir in 1 tablespoon of peanut butter. Bring to a boil again and season to taste. If you want more sauce, add a little water. Don’t forget to season again.