Shrimp curry with jasmine rice

Ingredients for 4 servings:

• 2 small onions, red
• 1 bell pepper(s), color as desired
• 2 large carrots
• 125 g oyster mushrooms, or others of your choice
• 300 g jasmine rice
• 300 g prawn(s), peeled
• 1 tbsp curry paste, to taste
• 500 ml coconut milk
• 1 tsp vegetable broth
• 1 tsp salt
• pepper, e.g. B. Szechuan pepper
• 2 tbsp oil for frying
• ½ bunch coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simply

Wash the rice thoroughly and drain. Bring to a boil with 1.5 times the amount of water and simmer over low heat for about 15 minutes, until tender. Stir occasionally. Drain the shrimp in a colander. Halve the onions, then cut each half into thirds. Tear the individual layers apart and set aside. Peel the carrots, halve them lengthwise, and cut into approximately 1/2 cm thick slices. Wash and deseed the bell peppers, and cut into bite-sized pieces. Cut the mushrooms into larger strips. Pick the coriander leaves and roughly chop them. Add about 2 tablespoons of oil to a wok or large frying pan. First, add the onions and carrots and sauté for about five minutes. Add the bell peppers and mushrooms and fry for another 2-3 minutes. Push the vegetables to the side and add 1 tablespoon of curry paste to the center of the pan, along with another tablespoon of oil if desired. Briefly fry, then toss with the vegetables and deglaze with the coconut milk. Bring to a boil, then stir in the broth. Reduce heat and simmer, covered, for about 10 minutes, until the vegetables are tender. Stir in the shrimp and let it cook for about 3-4 minutes. Finally, stir in the cilantro. Note: I prefer to use Yasilicious’s green Thai curry paste: http://www.chefkoch.de/rezepte/3029741455720514/Gruene-Thai-Currypaste-einfach-selbst-machen.html.