Green Coconut Shrimp Curry

For a green coconut-shrimp curry, first puree half of the Asian spices (ginger bulb, coriander, lemongrass and kaffir lime leaves) together with a green chili. Add the vegetable soup and coconut milk. Allow the mixture to steep briefly so that the flavors dissolve well.

Peel and finely chop the onion and garlic. Peel potatoes and cut into small pieces (max. 1 x 1 cm). Finely chop remaining chili. Heat peanut oil in a wok and fry onion, chili and garlic. Add potatoes and fry.

Strain the coconut milk and spice mixture through a fine sieve into the wok. Retain some of it and use it to stir in the rice starch. Simmer until the potatoes are cooked. Then thicken the sauce with the rice starch. Cook the shrimps in it for five minutes.

Finally, add the remaining finely chopped lemongrass, chopped cilantro and kaffir lime leaves. Season the green coconut-shrimp curry with the fish sauce.

Preparation Tip:

The potatoes for green coconut shrimp curry should be cut as small as possible so that they are cooked through faster.

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