Shrimp and coconut curry

Name: Shrimp and coconut curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 700 g raw shrimps (peeled; fresh or frozen); 2 TEASPOONS Vegetable broth; 3 medium-sized onions; 2-3 Garlic cloves; 1 red chilli pepper; 3 TABLESPOONS Oil; 2 TABLESPOONS Curry; 1-2 heaped tablespoons Flour; 1 can(s) (400 ml) Coconut milk (unsweetened); 7-10 Tbsp salt, pepper; 1 stick of lemongrass; 1 large bunch of spring onions; 1 knife tip ground cilantro; 1-2 TEASPOONS Lemon juice; several sheets Coriander green

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

700 g raw shrimps (peeled; fresh or frozen)
2 TEASPOONS Vegetable broth
3 medium-sized onions
2-3 Garlic cloves
1 red chilli pepper
3 TABLESPOONS Oil
2 TABLESPOONS Curry
1-2 heaped tablespoons Flour
1 can(s) (400 ml) Coconut milk (unsweetened)
7-10 Tbsp salt, pepper
1 stick of lemongrass
1 large bunch of spring onions
1 knife tip ground cilantro
1-2 TEASPOONS Lemon juice
several sheets Coriander green

Directions

1
Possibly defrost the prawns. Boil up just under 1/2 l water and broth. Wash the prawns and simmer in it in 3 portions for 1-2 minutes each. Lift out. Put stock and shrimps aside
2
Peel and finely dice the onions, garlic and ginger. Cut the chilli lengthwise, remove seeds, wash and chop. Fry everything in hot oil. Sweat curry and flour briefly. Stir in broth and coconut milk, bring to the boil. Season with salt and pepper
3
Clean the lemon grass, cut in half lengthwise and add to the curry. Simmer covered at low heat for about 10 minutes, stirring from time to time.
4
Clean, wash and finely chop the spring onions. Remove the lemon grass. Heat prawns and spring onions in curry. Season to taste. Wash and pluck the coriander. Sprinkle over. Serve with: Basmati rice or baguette