Quick Asian vegetable stir-fry with shrimp

Ingredients for 4 servings:

• 500 g frozen shrimp(s), shelled, good quality
• 1 tbsp curry paste, red
• 1 clove(s) garlic
• 2 tbsp coconut oil or other neutral oil for heating
• 200 g snow peas, frozen
• 1 bell pepper(s), red
• 4 m.-sized carrot(s)
• 1 bunch of spring onions
• 10 g ginger
• 1 stalk(s) lemongrass
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 650 ml coconut milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Even without shrimp, this vegan vegetable stir-fry is delicious!

Thaw the shrimp and rinse. If you prefer a vegan version, skip the first step and the fish sauce. Thaw the snow peas. Wash the spring onions, trimming off the top and bottom ends, and cut the onions into small strips. Peel the carrots and also cut them into thin strips. Wash the bell peppers, halve them, remove the seeds, and also cut them into thin strips. Finely chop the garlic cloves. Grate the ginger. Squeeze the lemongrass. Heat oil in a pan. This works best in a wok. Sauté 1-2 tablespoons of red curry paste (depending on how spicy you like it) and the garlic for about 2 minutes. Now add the vegetables and ginger and sauté for about 3-4 minutes. Add the lemongrass, shrimp, and coconut milk, and bring to a boil briefly. Then add the soy sauce and fish sauce and season to taste. Simmer for 3-5 minutes.