Thai vegetable curry with ginger prawns

Name: thai vegetable curry with ginger prawns
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon ginger; 500 ml coconut milk; 3 tablespoon red curry paste; 400 gram oriental stir fry vegetables; 1 Red pepper; 2 toes garlic; 5 tablespoon sunflower oil; 250 gram White rice; 400 gram wok prawns; 6 tablespoon salted cashew nut; 6 tablespoon coriander leaf

Ingredients

Directions

Cook the rice on the packaging according to the instructions.
Heat a wok or skillet over high heat and three fifths of the oil.
Fry half of the chopped garlic and half of the pepper briefly, add the vegetables and cook for 5 minutes.
Slide the vegetables to the side of the pan and bake the curry paste for 20 seconds at the bottom of the pan.
Pour in the coconut milk and bring to a boil, then simmer for 5 minutes over medium heat.
Heat the rest of the oil in a frying pan over medium heat and fry the remaining pepper and garlic for 1 minute with the grated ginger.
Heat the shrimp for 1 minute and season with salt.
Serve the rice in warm deep plates, with the curry and shrimps on top.
Sprinkle with the chopped cashews and coriander.