Scampi in red curry with paprika and coconut(Featured Chef Hans @ DeKookbijbel.be)
| Category: | Main courses Seafood |
| Seasons | |
| Tags: |
Ingredients
For
4
Person(s)
Ingredients
| 24 Scampi's |
| 1 Yellow Pepper |
| 1 Red bell bell pepper |
| 11 Sjalot |
| 1 teentje(s) Knoflook |
| 1 Shallot |
| 1 el Red Curry Pasta |
| 2 cm fresh Ginger |
| Lime juice |
| 2 el Peanut oil |
| Pepper and salt |
Scampi in red curry with paprika and coconut Directions
- Dice the peppers, arc the celery. Peel and chop the shallot and garlic.
- Peel the scampi and remove the intestinal tract on the back. Briefly fry them in the wok pan and remove them from the pan.
- Heat oil in the wok and fry the shallot, garlic, ginger and curry paste. Add the vegetables and stir-fry briefly. Stir in the coconut milk, add the scampi and simmer for 3 to 4 minutes. Season to taste with salt, pepper and lime juice.
Notes
