Shrimp curry with vanilla and sugar snap peas

Ingredients for 4 servings:

• 300 g shrimp(s), ready to cook
• 400 ml coconut milk
• 350 ml vegetable stock
• 1 tbsp curry paste, green
• some turmeric
• 1 vanilla pod(s)
• 150 g sugar snap peas
• 150 g baby corn (from the jar)
• 2 spring onions
• some sugar, brown
• 1 tbsp fish sauce
• some salt and pepper
• 2 tbsp coriander, chopped fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Aroma miracle: Vanilla – Thai – Curry, enchants guests

Wash and trim the snow peas and spring onions. Drain the baby corn and halve lengthwise. Cut the spring onions into 3-4 cm pieces and also halve lengthwise. Combine the vegetable stock and coconut milk in a saucepan and heat. Split the vanilla pod and scrape out the seeds. Add the vanilla seeds and pod to the pan, stir in the curry paste and turmeric, bring to a boil, and cook for 2-3 minutes. Then add the baby corn, snow peas, and spring onions to the pan and simmer for another 3-4 minutes. Reduce the heat, add the shrimp, and let them simmer in the curry for a few minutes. Remove the vanilla pod and season the curry with fish sauce, brown sugar, salt, and pepper. Serve garnished with chopped coriander and served with basmati or rice noodles.