Anna Ws prawn curry with cocktail tomatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean the lemon grass and remove the outer leaves and the upper, dry half. Cut the pale part of the lemongrass diagonally into fine rings. Peel and finely dice the onion and garlic.

2. 2

   Halve the chillies lengthwise, remove seeds, wash and chop finely.

3. 3

   Wash and halve the cocktail tomatoes. Wash the coriander, shake dry and pluck the leaves from the stems. Rinse the shrimps cold and pat dry.

4. 4

   Heat the oil in a frying pan and fry the lemon grass, onion, garlic and chillies for a few minutes. Add the prawns and stir-fry over a high heat for 1 to 2 minutes, season with salt and remove.

5. 5

   Add the coconut milk and the cocktail tomatoes to the pan and let it boil down for about 3 minutes at medium heat until creamy. Add the prawns and the coriander leaves and heat in the sauce, but do not let it boil.

6. 6

   Serve the prawn curry with basmati rice.

7. 7

   Tip: Instead of prawns, you can also prepare this curry with a firm fish fillet. Try it once with redfish or (a little more expensive) with noble monkfish or stonefish fillet.