Red shrimp curry with sugarsnaps

Name: red shrimp curry with sugarsnaps
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 1 yellow bell pepper; 1 toe garlic; 1 el peanut oil; 200 g fresh sugarsnaps; 150 g fresh peeled pink shrimps; 80 ml Original woksall natural red curry paste bottle; 300 g basmati rice; 7,5 g fresh coriander

Curry of yellow pepper, garlic, sugarsnaps, shrimps, red curry, basmati rice and coriander.

Ingredients

Kitchen Stuff

1 stir fry
1 microwave

Directions

Remove the stalk and seeds from the bell pepper and cut the flesh into thin strips. Slice the garlic.
Heat the oil in the stir-fry stir-fry the pepper, garlic and sugarsnaps 3 min. Add the shrimps and stir-fry for 3 minutes.
Add the curry and warm for 1 min.
Meanwhile, heat the rice according to the instructions on the package in the microwave.
Slice the coriander. Divide the rice over deep plates, spoon over the curry and garnish with the coriander.