Thai Spinach Curry

Ingredients for 2 servings:

• 250 g shrimp(s)
• 2 tbsp soy sauce
• Ginger, fresh
• 1 bell pepper(s), red
• 100 g sugar snap peas
• 1 pack of frozen leaf spinach, 450 g
• 1 tsp oil
• ½ pack of spice paste (Tom Kah paste, from the Asian store)
• 400 ml coconut milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the prawns under cold running water, carefully drain with kitchen paper, and carefully devein them. Place them on your plate and drizzle with soy sauce (let them marinate for about 10 minutes). Peel the ginger (about 1 cm pieces) and dice finely. Wash the bell peppers, remove the stems and seeds, and cut into thin strips. Briefly wash the snow peas under cold water. Heat oil in a pan. First, add the ginger cubes and fry briefly. Then slowly stir in the tom ka paste and coconut milk. Then add the prawns, the strips of bell peppers, the snow peas, and of course the spinach leaves. Cover the pan and let it simmer for about another 10 minutes. Serve with basmati rice.