Shrimps with Chili Coconut Milk Sauce

Ingredients

• 2 lemongrass stalks
• 1 Red Onion
• 2 green chilies
• 1 Garlic clove
• 1 tbsp Sesame oil
• 200 g Cherry tomatoes
• 1 bunch cilantro leaves
• 200 g peeled shrimp (ready to cook)
• 1 can coconut milk (400 g, unsweetened)
• Salt
• 1 tbsp fish sauce (to taste)
• coconut rice (cooked, for serving)

Instructions

1. 1.

   Wash, trim, and cut the lemongrass stalks into thin rings; peel and dice the onion; slice chilies lengthwise, deseed, wash, and finely chop; peel and mince garlic; quarter cherry tomatoes; rinse cilantro, shake dry, and pluck leaves; pat shrimp dry.

2. 2.

   Heat oil in a wok and sauté lemongrass, onion, chili, and garlic for a few minutes, then add shrimp and stir-fry over high heat for 1–2 minutes, season with salt, and remove. Add coconut milk and tomatoes, simmer until thickened in 2–3 minutes. Then return shrimp and cilantro to the sauce, warm through without boiling. Season with fish sauce and serve over coconut rice.