Fruitful Shrimp Curry

Ingredients

• 500 g frozen jumbo shrimp
• 2 mangoes
• 1 tsp chili powder
• 2 tbsp curry
• 1 Carrot
• 2 onions
• 3 Garlic cloves
• 2 stalks celery
• 2 tbsp sprouting oil
• 3 tbsp coconut flakes
• 3 tbsp coconut milk
• 5 tbsp sesame oil
• 0.5 lemon (juice)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Place the shrimp in a sieve and thaw, stirring occasionally, then pat dry.

2. 2.

   Peel the mangoes and cut the flesh into about 0.5 cm thick slices away from the pit. Blend half of the mango flesh with coconut flakes, coconut milk, chili powder, curry and 3 tbsp water until smooth to make a fine sauce.

3. 3.

   Peel the carrot, onions and garlic cloves and dice them very finely. Trim, wash and dice the celery stalks as well. Set aside some celery greens.

4. 4.

   Heat the sprouting oil and quickly sauté the vegetable cubes, add the shrimp and fry briefly. Stir in the sauce and let everything simmer gently for about 8 minutes. If the sauce thickens, thin with a bit of coconut milk or warm water.

5. 5.

   Season the fruity shrimp curry with lemon juice, sesame oil, salt and pepper. Garnish with remaining mango slices and celery greens.