Green shrimp curry with coconut milk

Ingredients for 2 servings:

• 200 g shrimp(s), frozen
• 2 small bell peppers, red and yellow
• 3 mushrooms, white or rosé
• 10 sugar snap peas
• 1 onion(s), red
• 1 garlic clove(s)
• 1 Pepper
• 400 ml coconut milk
• 1 tsp, heaped curry paste, green
• 2 tbsp soy sauce
• some cornstarch
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Light spicy summer dish

Thaw the shrimp. Clean the bell peppers and chop into large pieces. Quarter the mushrooms and halve the snow peas. Roughly chop the onion. Chop the garlic clove and chili peppers into small pieces. First, fry the onions, garlic, and chili peppers in oil. Add the bell peppers and let them brown a little. Be careful not to overcook the garlic, or they will become bitter. Deglaze with the soy sauce. Add the mushrooms, snow peas, and coconut milk. Stir in the curry paste, simmer for about 5 minutes, then thicken with the cornstarch. Meanwhile, briefly fry the shrimp in another pan and then add them to the sauce. Add salt and pepper if desired, but they work very well without. Rice goes wonderfully with this.