Fixed coconut and prawn curry

Name: Fixed coconut and prawn curry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 400 g Shrimps (without head and shell); 1 red chilli pepper; 1 TABLESPOON Oil; 7-10 Tbsp Curry, salt, sugar; 1 can(s) (400 ml) unsweetened coconut milk; 1⁄4 Potty Coriander; 1 Lime

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g cherry tomatoes
400 g Shrimps (without head and shell)
1 red chilli pepper
1 TABLESPOON Oil
7-10 Tbsp Curry, salt, sugar
1 can(s) (400 ml) unsweetened coconut milk
1⁄4 Potty Coriander
1 Lime

Directions

1
Wash the tomatoes, cut them in half. Rinse prawns, dab dry. Clean the chilli, cut open, seed, wash and finely chop. Heat in a pot, briefly sauté the chilli and 2 tsp curry in it. Add coconut milk and 1⁄8 l water, bring to the boil. Season with 1⁄2 TL salt and 1 TL sugar.
2
Add the tomatoes and prawns and simmer for about 5 minutes. Wash the coriander, shake dry and chop coarsely. Squeeze lime. Season curry with salt and lime juice. Sprinkle with coriander. Rice tastes good with it.