Yellow Thai curry with shrimp, grapes and vegetables

Ingredients for 2 servings:

• 12 shrimp(s), approx. 14 cm, peeled
• 4 tbsp sunflower oil
• 4 small onions, red
• 3 medium-sized garlic cloves
• 10 g ginger
• 20 g turmeric (turmeric root)
• 100 g coconut water (Asian shop, drinks)
• 3 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 2 tbsp oyster sauce (saus tiram)
• 4 onions, red
• 2 medium-sized garlic cloves
• 1 Pepper, red, long, mild
• 2 small chili peppers, green
• 2 tbsp celery (stalks)
• 2 m.-large tomato(s), fully ripe
• 10 grapes, dark
• 1 kaffir lime leaf
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A medium-hot, spicy curry served with fragrant rice.

Wash the fresh and thawed shrimp, strain, and drain well. Roll the kaffir lime leaf lengthwise and cut the roll crosswise into thin strands. For the sauce, trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash and peel the roots (turmeric and ginger), and slice thinly crosswise. Heat a wok, add 2 tablespoons of the sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until translucent. Add the roots and stir-fry for 2 minutes. Deglaze with the coconut water. Add the fish and oyster sauce. Cover and simmer for 5 minutes, remove from the heat, and let cool slightly. Place in a blender and blend on high for 1 minute until smooth. For the vegetables, trim both ends of the onions and garlic cloves, peel, and chop into small pieces. Remove the stems from the red bell peppers, wash them, halve them lengthwise, remove the seeds and septa, and cut the halves diagonally into approximately 4 mm wide pieces. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds but discard the stems. Wash the fresh celery, shake it dry, and pick off any unblemished leaves. Chop them and freeze them. Cut the leafless and unblemished stems crosswise into approximately 3 mm wide rolls. Take the appropriate amount. Freeze any unused stems as rolls. Weigh the frozen goods and thaw them. Remove the stems from the tomatoes, peel them, quarter them lengthwise, and remove the green stems and seeds. Halve the quarters crosswise. Wash the grapes and remove the stems. Heat the cleaned wok, add the remaining sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add all the vegetables except the tomatoes and stir-fry for 1 minute, then add the shrimp and grapes and stir-fry briefly. Deglaze with half of the sauce and continue stirring. Once the shrimp have turned pink, transfer to the warmed serving dish, garnish, and serve with the remaining sauce in a separate dish. Serve with fragrant rice and enjoy warm.