Shrimps with Vegetables in Vanilla Coconut Sauce

Ingredients

• 1 Vanilla bean
• 1 tbsp green curry paste
• 600 ml canned coconut milk
• 125 ml poultry broth
• 100 g Sugar snap peas
• 100 g baby corn
• 400 g raw peeled shrimp, kitchen-ready
• 1 tsp cane sugar
• 1 red chili pepper
• coriander sprigs for garnish

Instructions

1. 1.

   Split the vanilla bean, scrape out the seeds and combine with the curry paste in the coconut milk and broth; bring to a gentle simmer. Wash the sugar snap peas and cut into strips, halve the baby corn lengthwise, and let both cook in the coconut mixture for 2 minutes.

2. 2.

   Add the shrimp and simmer gently for about 4 minutes until cooked through; do not overcook. Slice the chili pepper into thin rings after removing seeds, add to the pot at the end, and adjust sweetness with cane sugar. Serve garnished with coriander sprigs.