Thai curry with prawns

Name: Thai curry with prawns
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 750 g); 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 1 (approx. 500 g) Aubergine; 200 g Basmati Rice; 3 TABLESPOONS Oil; 2-3 TEASPOONS red curry paste; 1 can(s) (425 ml) Coconut milk; 7-10 Tbsp Juice of 1/2 lime; 12 raw shrimps (about 20 g each; without head, in shell); 7-10 Tbsp Pepper; 100 g frozen peas; 3 Stem(s) Coriander

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 750 g)
7-10 Tbsp Salt
1 Onion
1 Garlic clove
1 (approx. 500 g) Aubergine
200 g Basmati Rice
3 TABLESPOONS Oil
2-3 TEASPOONS red curry paste
1 can(s) (425 ml) Coconut milk
7-10 Tbsp Juice of 1/2 lime
12 raw shrimps (about 20 g each; without head, in shell)
7-10 Tbsp Pepper
100 g frozen peas
3 Stem(s) Coriander

Directions

1
Clean the cauliflower and cut into small florets. Cook in boiling salted water for 4-5 minutes, then rinse in cold water. Peel onion and garlic and dice finely. Wash and clean the aubergine and cut into cubes of about 1 cm.
2
Prepare rice in boiling salted water according to package instructions. Heat 2 tablespoons of oil in a frying pan. Fry the aubergine cubes for 3-4 minutes. Add garlic and onion and fry briefly. Add curry paste and sweat briefly.
3
Deglaze with coconut milk and lime juice and simmer for about 5 minutes. Peel prawns, remove intestines and wash. Heat 1 tablespoon of oil in a frying pan, fry the prawns in it for 5-6 minutes and season with salt and pepper.
4
Drain rice and keep warm. Add cauliflower and peas to the curry and season with salt and pepper. Bring the curry to the boil again. Wash the coriander, dab dry and remove the leaves. Chop the leaves finely and add to the rice.
5
Serve curry with the prawns and rice.