Shrimp, Pepper and Bean Curry

Ingredients

• 500 g pre-cooked shrimp (peeled, deveined)
• 1 red bell pepper
• 300 g green beans
• 200 g small corn kernels (drained weight; jar)
• 1 onion
• 2 Garlic cloves
• 2 tbsp sesame oil
• 1 tbsp red curry paste
• 200 ml fish stock
• 350 ml coconut milk
• 1 tbsp light soy sauce
• Salt
• black pepper (freshly ground)
• 1 tbsp lime juice
• a handful Thai basil leaves

Instructions

1. 1.

   Wash and pat dry the shrimp. Wash, core and dice the bell pepper. Rinse, trim and halve the green beans.

2. 2.

   Drain the corn kernels and cut them in half lengthwise. Peel and finely dice the onion and garlic.

3. 3.

   Heat sesame oil in a pan. Add onion and garlic and sauté for 2 minutes over medium heat. Briefly cook with curry paste. Pour in fish stock and coconut milk. Add green beans, corn and bell pepper and simmer gently for about 12 minutes.

4. 4.

   Add shrimp 4 minutes before the end of cooking time. Season with soy sauce, salt, pepper and lime juice. Wash Thai basil, shake dry and pluck leaves. Distribute on a plate and sprinkle with basil before serving.