Pumpkin and shrimp curry

Ingredients for 4 servings:

• 500 g shrimp(s), frozen
• ½ lemon juice
• 1 kg Hokkaido pumpkin(s)
• ½ chili pepper(s)
• ½ tsp ginger, freshly grated
• 1 spring onion(s)
• 1 garlic clove(s)
• 1 tsp curry paste, yellow
• 400 ml coconut milk
• 1 stalk of lemon balm
• 2 tbsp oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Thaw the prawns over low heat for 7 minutes. Drain the water. Season the prawns with pepper, drizzle with lemon juice, and keep warm. Peel and deseed the pumpkin, if desired, and finely chop the flesh. Fry the pumpkin with chopped garlic and grated ginger in oil for 12 minutes, turning occasionally. Then season with salt and pepper. Wash, deseed, chop, and stir in the chili. Wash and roughly chop the onion, then add it. Add the prawns and curry paste. Pour in the coconut milk and stir. Reduce the heat and let it simmer for 5 minutes. Sprinkle with lemon balm leaves.