Pengang curry with shrimp

Ingredients for 2 servings:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp peanuts
• 1 stalk(s) lemongrass
• 1 chili pepper(s) (birdseye chili)
• 2 cm ginger
• 1 clove(s) garlic
• 1 tsp shrimp paste
• 2 kaffir lime leaves
• 1 shallot(s)
• 1 onion(s)
• 3 garlic cloves
• 800 ml coconut milk
• 10 g palm sugar
• 20 ml fish sauce
• 500 g shrimp(s)
• 1 bell pepper(s), yellow
• 200 g mushrooms, brown
• 100g edamame
• 80 g cherry tomatoes
• e.g. rapeseed oil
• e.g. sesame

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

For the curry paste, roughly chop the lemongrass, ginger, garlic, and shallots. Then, add all the ingredients from the list of ingredients, from cumin up to and including the shallots, to a mortar or blender and blend until smooth. Set aside. Halve the cherry tomatoes. Cut the bell peppers and mushrooms into bite-sized pieces. Roughly dice the onion and slice the garlic. Sauté the onions and garlic in rapeseed oil in a small saucepan and add a little curry paste. Stir in the coconut milk, palm sugar, and fish sauce and bring to a boil briefly. Set aside. If you like, add rice to the dish now. Season the shrimp with salt and fry in a wok until pink. Transfer to a separate bowl and let cool slightly. Quickly fry the bell peppers, mushrooms, and edamame in the wok. Meanwhile, peel the shrimp. Add the cherry tomatoes and fry briefly. Pour in the curry sauce and bring to a boil briefly. Serve on plates. If you like, garnish the dish with sesame seeds.