Shrimp Curry

Ingredients

• 1 can coconut milk (400 ml)
• 200 g pre-cooked shrimp
• 200 ml chicken broth
• 1 heaping tbsp yellow curry paste (Asia store)
• 1 green bell pepper
• 1 large white onion
• 2 Garlic cloves
• 0.5 stalk leek
• sesame oil
• Salt

Instructions

1. 1.

   Wash the bell pepper, halve it, remove seeds and dice into very small cubes. Peel and finely chop the onion and garlic. Clean the leek, halve it and cut into fine strips.

2. 2.

   Heat 2 tbsp oil and sauté onion and garlic until translucent. Add curry paste and stir briefly. Deglaze with chicken broth. Add bell pepper and leek, cover and cook over medium heat for 5-6 minutes. Pour in coconut milk (without lid) and simmer for another 10 minutes. Add shrimp and let it finish cooking on low flame for 3 minutes. Season with salt and serve immediately in prepared coconut halves if desired.