Shrimp curry

Name: Shrimp curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 350 g ready-to-cook shrimps (without head; with tail fin); 1 (100 g) Bowl of baby corn; 1 (250 g) mangetout peas; 2 Garlic cloves; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Lime juice; 2 Kaffir leaves; 2-3 TABLESPOONS red curry paste; 400 ml Coconut milk; 1 pack of Pineapple Passion Fruit Corn Fruit & Vegetable Combination (3 bottles of 100 ml each)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

350 g ready-to-cook shrimps (without head; with tail fin)
1 (100 g) Bowl of baby corn
1 (250 g) mangetout peas
2 Garlic cloves
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Lime juice
2 Kaffir leaves
2-3 TABLESPOONS red curry paste
400 ml Coconut milk
1 pack of Pineapple Passion Fruit Corn Fruit & Vegetable Combination (3 bottles of 100 ml each)

Directions

1
Wash the prawns and vegetables. Peel garlic and press it through a garlic press. Heat oil, dab prawns rocking and fry them in it at high heat for about 5 minutes, season with salt and lime juice, take them out.
2
Swivel the vegetables in the frying fat, season with salt and kaffir leaves, fry for about 2 minutes. Add shrimps again, mix paste into it. Deglaze with coconut milk and fruit & vegetable mixture. Cook for about 2 minutes while stirring.
3
Season again and serve.