Red curry with shrimps

Remove the underside and the outer leaf of the lemongrass stalk. For the curry, press the stalk of lemongrass flat, cut into small pieces and grind in a food processor with the stalks of the coriander and all other ingredients for the curry until a thick paste. If necessary, add a dash of coconut milk.

Heat the oil in a wok and fry the curry paste for about 3 minutes.

Add the coconut milk and 100 ml water, stir well and simmer for about 20 minutes until it is a creamy curry sauce. Taste the sauce and season with salt and pepper.

Cook the noodles according to the instructions on the package. Add the shrimps and green beans to the curry sauce and boil for about 8 minutes.

Serve the curry with the noodles. Garnish with the spring onion, coriander leaves and lime wedges.