Red Thai curry with shrimp

Ingredients for 4 servings:

• 2 stalks of lemongrass
• 1 red chili pepper(s), possibly more
• 2 garlic cloves, more if desired
• 2 cm ginger
• ½ bunch coriander leaves, Asian
• 165 g bell pepper(s), pickled from the jar
• 1 tsp, heaped tomato paste
• 1 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tsp sesame oil or coconut oil or olive oil
• 8 king prawns, unpeeled, ready to cook
• 200 g sugar snap peas
• 225 g small cooked prawns
• 1 can coconut milk, possibly reduced-fat
• 2 limes

Instructions

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

by Jamie Oliver

To make the curry paste, first wash the lemongrass and remove the ends and tough outer leaves. Squash the stalks with a knife and roughly chop. Place them in a blender. Roughly chop the coriander, chili, garlic, and ginger. Set half of the coriander aside. Add the other half and the other prepared ingredients to the blender. Add the pickled peppers, tomato paste, fish sauce, soy sauce, and sesame oil to the blender and blend until a smooth paste forms. Tip: I love it spicy and like to use several chili peppers instead of just one. To keep the flavor consistent, you can also simply use a hot sauce to make the paste a little fierier. Next, heat the oil in a pan and fry the king prawns for about a minute. Add 1 tablespoon of the curry paste and cook for about another minute. Remove the king prawns from the pan and cook in the oven for another 10 minutes at approximately 180°C. Now add the snow peas and baby prawns to the pan with a little oil. Add the remaining curry paste and fry for about 2-3 minutes. Add the coconut milk and stir until smooth. Simmer over medium heat for about 10 minutes until smooth. To serve, place the king prawns in a bowl and sprinkle the curry with the chopped coriander. Cut the limes into wedges for squeezing and place them directly on the table. Serve with rice and prawn crackers. Tip: Also delicious with onions, bell peppers, and mung beans. The calorie information here only refers to the basic recipe using light coconut milk.