Shrimp with Curry Sauce

Ingredients

• 1 green bell pepper
• 1 yellow bell pepper
• 1 stalk of celery
• 1 Shallot
• 1 Garlic clove
• 2 cm fresh ginger
• 700 g scampi (pre‑cooked, peeled)
• 2 tbsp soy oil
• 1.5 tbsp red curry paste
• 400 ml coconut milk
• Salt
• Pepper (freshly ground)
• lime juice

Instructions

1. 1.

   Wash the bell peppers, peel with a vegetable peeler, halve them, remove seeds and white membranes, and dice into very small cubes. Wash, trim, and cube the celery similarly. Peel and finely chop the shallot, garlic, and ginger.

2. 2.

   Rinse the scampi and pat dry with paper towels.

3. 3.

   Heat the oil in a wok and sauté the shallot, garlic, and ginger until fragrant. Add the vegetables and scampi, stir for a moment, then mix in the curry paste and pour in the coconut milk. Simmer over medium heat for 3–4 minutes, seasoning with salt, pepper, and lime juice before serving. Serve with rice if desired.