Thai Prawn Curry

Ingredients

Directions

1. 1

   Peel and wash the carrots and cut them into fine sticks. Clean and wash spring onions and cut them into fine rings. Rinse rice under cold running water. Bring 400 ml salted water to the boil, add rice and cook covered for 12-14 minutes on low heat.

2. 2

   In the meantime, wash the shrimps and pat them dry. Heat the oil in a frying pan and fry the prawns for 3-4 minutes, turning them over. Season with salt and pepper. Remove. Add the vegetables to the frying fat and sauté while turning.

3. 3

   Dust with Thai curry, sweat briefly and deglaze with coconut milk and 100 ml water. Bring to the boil and simmer at low heat for 5-6 minutes. Season to taste with salt and pepper. Add prawns and heat up briefly.

4. 4

   Arrange rice and Thai prawn curry on plates and garnish with coriander green. Mango chutney tastes good with it.