Thai shrimp curry with tomato

Name: thai shrimp curry with tomato
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g white quick cooking rice; 500 g tomato; 2 el sunflower oil; 200 g sliced chestnut mushrooms; 360 g garlic shrimps for the woks; 1 el Koh Thai red curry paste jar of 225 g; 200 ml coconut milk; 15 g fresh coriander

Thai red curry with tomato, mushrooms, coconut milk, garlic shrimp and coriander with white rice.

Ingredients

300 g white quick cooking rice
500 g tomato
2 el sunflower oil
200 g sliced chestnut mushrooms

360 g garlic shrimps for the woks
1 el Koh Thai red curry paste jar of 225 g
200 ml coconut milk
15 g fresh coriander

Directions

Boil the rice in 8 minutes until done. Meanwhile cut the tomato into pieces and heat the oil in a wok.
Stir fry the mushrooms 1 min. Add the tomato and stir fry for 4 minutes. Scoop the shrimp and curry paste through it. Stir fry 1 min.
Pour the coconut milk into the woks and heat the shrimp curry for another 2 minutes. Season with salt and pepper.
Cut the coriander coarsely. Divide the rice over the plates. Spoon the shrimp curry on top and sprinkle with the coriander.