Seafood Curry

Ingredients

• 750 g shrimp (pre‑cooked)
• Salt
• 1 tsp lime zest
• 2 garlic cloves (finely chopped)
• 2 onions (finely chopped)
• 1 small red chili pepper
• 2 tbsp sesame oil
• 3 tsp fresh grated ginger
• 1 tbsp yellow curry powder
• 400 g unsweetened coconut milk
• 2 spring onions (thinly sliced)
• 2 chilies (thinly sliced)
• 200 g Chinese egg noodles

Instructions

1. 1.

   Season the shrimp with salt and lime zest. Peel and finely chop the garlic cloves and onions. Wash, deseed, and finely chop the chili pepper.

2. 2.

   Sauté the onions, garlic, ginger, and chili in hot oil over medium heat for about 7 minutes. Add the curry powder and coconut milk, cover, and simmer for 10 minutes; season with salt. Place the shrimp in the hot sauce, cover, and cook on low heat for about 5 minutes until done. Cook the noodles according to package instructions and drain. Serve the curry with noodles in bowls, garnished with sliced spring onions and chilies.