Cranberry-Thai-Curry with prawns

Name: Cranberry-Thai-Curry with prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Hokkaidokürbis (ca. 400 g); 1 collar Soup vegetables; 1 Onion; 150 g fresh cranberries (alternatively deep-frozen); 1 piece(s) (approx. 20 g each) Ginger; 12 raw shrimps (about 40 g each; without head and shell); 1 TABLESPOON Coconut flake; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Lime; 800 ml unsweetened creamy coconut milk; 1 red chilli pepper; 1 rod/s Lemongrass; 1/2 bunch Coriander

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

For a curry with coconut, pumpkin and prawns, the shiny berry is just the right Christmas accessory. Thanks to lemongrass and lime's deliciously exotic.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 Hokkaidokürbis (ca. 400 g)
1 collar Soup vegetables
1 Onion
150 g fresh cranberries (alternatively deep-frozen)
1 piece(s) (approx. 20 g each) Ginger
12 raw shrimps (about 40 g each; without head and shell)
1 TABLESPOON Coconut flake
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Lime
800 ml unsweetened creamy coconut milk
1 red chilli pepper
1 rod/s Lemongrass
1/2 bunch Coriander

Directions

1
Wash the pumpkin, remove seeds and cut into strips of about 4 cm long. Clean or peel and wash soup vegetables and onion. Dice vegetables finely, cut onion into thin strips. Wash and drain fresh cranberries. Peel ginger and chop finely. Rinse shrimps cold and dab dry.
2
Roast the grated coconut in a pot or wok without fat until golden brown and remove. Heat about half the oil in a pot or wok. Fry the prawns for about 2 minutes while turning them. Season with salt and pepper and remove. Fry the pumpkin in the remaining cooking fat for 2-4 minutes while turning and remove.
3
Heat the rest of the oil in the pot. Briefly sauté diced vegetables, onion, ginger and fresh (or frozen) cranberries in it. Sprinkle with 1 tbsp. sugar, caramelise slightly. Deglaze with lime juice and coconut milk. Wash the chilli and lemongrass, cut both in half lengthwise and add. Simmer at medium heat for about 4 minutes. Add pumpkin and prawns and continue cooking for about 3 minutes. Season to taste with salt and pepper. Wash the coriander, shake dry and chop coarsely. Sprinkle with coconut shavings over the curry. Basmati rice tastes good with it.
4
Tip for time savers: Instead of ginger, chilli and lemongrass you can also use 1-2 teaspoons of red curry paste.