Scampi in Curry-Coconut Sauce

Ingredients

• 500 g scampi
• 150 g fresh ripe pineapple
• 2 basil leaves
• 4 kaffir lime leaves
• 250 ml canned coconut milk
• 2 tbsp red curry paste (ready-made)
• 2 tbsp vinegar
• 1 tbsp palm sugar
• 3 tbsp Fish sauce
• basil for garnish
• kaffir lime leaf strips for garnish

Instructions

1. 1.

   Wash, peel and clean the scampi. Peel the pineapple and dice finely. Wash basil and kaffir lime leaves and roughly chop. Heat 50 ml coconut milk in a wok, add curry paste, stir-fry for 1 minute.

2. 2.

   Add remaining coconut milk, pineapple, basil, kaffir lime leaves, vinegar, palm sugar and fish sauce, cook for 2 minutes. Add scampi to the sauce and simmer for another 2 minutes.

3. 3.

   Before serving garnish with basil and sliced kaffir lime leaf strips.