Curry prawns in coconut milk

Name: Curry prawns in coconut milk
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g raw shrimps (without head, in shell); 2 can(s) (400 ml each) Coconut milk; 2-3 TEASPOONS yellow curry paste; 1 TABLESPOON Fish sauce; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 200 g cherry tomatoes; 2 red chillies; 1/4 potty Coriander; 1 Lime

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g raw shrimps (without head, in shell)
2 can(s) (400 ml each) Coconut milk
2-3 TEASPOONS yellow curry paste
1 TABLESPOON Fish sauce
7-10 Tbsp Salt
7-10 Tbsp Sugar
200 g cherry tomatoes
2 red chillies
1/4 potty Coriander
1 Lime

Directions

1
Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry
2
Bring coconut milk to the boil, stir in curry paste, simmer over low heat until the paste has dissolved. Add fish sauce, 1/2 tsp salt and 1 tsp sugar, simmer for 2-3 minutes. Wash the tomatoes, drain
3
Add the shrimps and tomatoes to the coconut milk and simmer for about 5 minutes at low heat. Clean, wash, halve and seed the chillies. Cut the pods into strips. Wash coriander, shake dry. Pluck the leaves from the stalks, except for a little bit for garnishing, and chop coarsely. Halve lime, squeeze
4
Season curry with salt, arrange in bowls, drizzle some lime juice over each. Sprinkle curry with coriander and chilli strips and garnish with the remaining coriander. Rice tastes good with it