Thai shrimp curry

Ingredients for 4 servings:

• 2 shallots
• 2 garlic cloves
• 1 bell pepper(s), red
• 100 g sugar snap peas
• 2 spring onions
• 3 sprigs of coriander
• 1 chili pepper(s), green
• 2 stalk(s) lemongrass
• 400 g monkfish fillet(s)
• 300 g prawn(s), unpeeled raw
• 2 tbsp oil
• Salt
• 200 ml coconut milk, unsweetened
• 200 ml vegetable stock
• 2 tsp curry powder
• 1 tsp ginger, grated fresh
• 1 tsp lime(s), grated zest
• 1 tbsp lime juice
• 1 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

The ingredients for Thai curries are traditionally cooked in coconut milk

Peel and finely chop the shallots and garlic cloves. Wash and trim the bell peppers, snow peas, and spring onions. Cut the bell peppers into strips and the spring onions into rings. Wash the coriander, shake dry, and chop. Halve the chili pepper lengthwise, trim, wash, and chop. Halve the lemongrass. Rinse the monkfish in cold water, pat dry, and cut into pieces. Peel the prawns, removing the guts. Rinse the prawns in cold water and pat dry. Heat the oil in a wok. Briefly stir-fry the shallots. Add the garlic and strips of bell pepper. Season with salt and stir-fry for 2 minutes. Add the snow peas and stir-fry everything for 2 minutes. Remove the vegetables. Bring the coconut milk and stock to a boil in the wok. Season with chili, curry, ginger, lemongrass, and lime zest. Then cook over medium heat for 7 minutes. Add the fish. Reduce the heat and sauté the fish, covered, for 2 minutes. Add the shrimp. Cover and sauté for another 3 minutes. Stir in the vegetables. Season with lime juice, soy sauce, and salt. Serve sprinkled with spring onions and cilantro.