Shrimp Skewers with Coconut Vegetable Curry

Ingredients

• 200 g rhubarb
• 50 g sugar snap peas
• 50 g soybean sprouts
• 1 small chicory
• 1 red chili pepper
• 2 EL oil
• 1 TL curry powder
• 150 ml coconut milk (canned, unsweetened)
• 1 EL light soy sauce
• 1 EL lime juice
• 1 bunch fresh coriander
• 6 raw jumbo shrimp (ready to cook)
• Salt
• pepper from grinder

Instructions

1. 1.

   Wash, trim and peel the rhubarb. Wash and trim the chicory. Wash the sugar snap peas. Slice the rhubarb, chicory and sugar snap peas into thin strips. Rinse and drain the soybean sprouts.

2. 2.

   Wash the chili pepper, cut it lengthwise, remove the seeds, strip off the white membrane and slice into very fine strips.

3. 3.

   Heat oil and quickly sauté the vegetables with the chili (without the sprouts). Add curry powder and briefly stir, pour in coconut milk, bring to a boil and season with soy sauce and lime juice. Wash the coriander, shake dry, pluck leaves and roughly chop. Finally add it, let it simmer at low temperature.

4. 4.

   Skewer each shrimp on a wooden stick, fry in hot oil for about 4 minutes all around, season with salt and pepper. Arrange the shrimp with the vegetable curry in bowls and serve.