John Myers
Vegetable Stir-fry with Curry Sauce with Prawns
The perfect vegetable stir-fry with curry sauce with prawns recipe with a picture and simple step-by-step instructions.
- 1 Pc. Red peppers
- 1 Pc. Zucchini
- 400 g Shrimp frozen, deveined
- 10 Pc. Cocktail tomatoes
- 2 tbsp Oil
- 200 ml Unsweetened coconut milk
- 2 tbsp Yellow curry paste
- 1 teaspoon Vegetable stock powder
- Scald prawns with boiling water and let stand for 2 minutes, then drain and rinse, pat dry a little.
- Cut the bell peppers into quarters, remove the core and peel, then cut into strips. Wash the zucchini, halve and cut into slices.
- Wash and dry tomatoes.
- Heat 1 tablespoons of oil in a pan and fry the prawns on all sides, remove and set aside.
- Put the rest of the oil in the same pan and fry the vegetables until they are al dente. Add the curry paste and briefly toast, then deglaze with the coconut milk and briefly bring to the boil. Add the vegetable stock and season to taste.
- Now the prawns come back to the vegetables so that they get warm again, don’t cook anymore!
- Divide the pan of vegetables on plates and finally add the tomatoes. The fact that they are not cooked gives a fine taste and the light acidity of the tomatoes rounds off the whole thing.
- The vegetable pan can also be cooked well with chicken or turkey instead of fish.
- Rice or couscous is ideal as a side dish.
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