Red Thai curry with shrimp

Ingredients for 2 servings:

• 250 g prawn(s), peeled, fresh or frozen, or 250 g (smoked) tofu
• 3 tsp, heaped curry paste, red
• 250 ml coconut milk
• 60 g baby corn
• 125 g broccoli
• 125 g sugar snap peas
• 20 g peanuts
• 20 g cashew nuts
• Coriander leaves
• basil
• 1 tbsp sesame oil
• Soy sauce
• salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also delicious with tofu!

Clean fresh shrimp, thaw frozen shrimp, or dice the tofu. Cut the vegetables into bite-sized pieces. Roughly chop the herbs and nuts. Heat the oil in a wok and stir-fry the curry paste until the flavors develop. Deglaze with the coconut milk. Add the vegetables to the sauce and cook for 10-15 minutes until al dente. Then add the shrimp or tofu and cook. Finally, add the chopped herbs and nuts, season with soy sauce, salt, pepper, and a little chili if desired, and bring back to a boil briefly. Serve with rice. Tip: The vegetables can, of course, be varied according to taste; bell peppers, bamboo shoots, and Chinese cabbage are also good.