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MEEMERELLA
Shrimp curry with spinach
Spicy oriental curry with coconut milk, shrimp, spinach and coriander
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Ingredients
Directions
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Cut the stalks of the peppers, cut them in half lengthwise, remove the seeds with a sharp knife and cut the peppers into strips.
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Remove the outer leaf of the lemongrass, cut off the underside and cut into pieces.
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Peel the ginger and halve the shallots.
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Put the peppers, lemongrass, ginger, shallots, sugar, oil, fish sauce, coriander and garlic in a tall cup.
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Grind the ingredients with the food processor or in the container of the hand blender in approx. 2 minutes to a thick paste. The curry paste is now ready for further use.
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Boil the rice according to the instructions on the package. Let alone with the lid on the pan.
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In the meantime, heat a skillet without oil or butter and fruit the curry paste for 5 minutes on low heat. The flavors can now be released well. Stir frequently.
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Add the bouillon tablet, water and the coconut milk, bring to a boil and cook over medium heat for 5 minutes.
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Meanwhile, peel the shrimps, remove the intestinal tract with a sharp knife and rinse under running water.
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Cut the spinach coarsely. Add to the curry with the garden peas and prawns and cook over medium heat for 10 minutes. Stir frequently.
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Remove the leaves from the coriander sprigs and cut coarsely. Season the curry with pepper and salt. Serve with the basmati rice and sprinkle with the coriander.
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Nutrition
610Calories
Sodium0% DV1.485mg
Fat32% DV21g
Protein48% DV24g
Carbs26% DV77g
Fiber32% DV8g
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