Shrimp curry with spinach

Cut the stalks of the peppers, cut them in half lengthwise, remove the seeds with a sharp knife and cut the peppers into strips.

Remove the outer leaf of the lemongrass, cut off the underside and cut into pieces.

Peel the ginger and halve the shallots.

Put the peppers, lemongrass, ginger, shallots, sugar, oil, fish sauce, coriander and garlic in a tall cup.

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.

Boil the rice according to the instructions on the package. Let alone with the lid on the pan.

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.

Add the bouillon tablet, water and the coconut milk, bring to a boil and cook over medium heat for 5 minutes.

Meanwhile, peel the shrimps, remove the intestinal tract with a sharp knife and rinse under running water.

Cut the spinach coarsely. Add to the curry with the garden peas and prawns and cook over medium heat for 10 minutes. Stir frequently.

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.