Very authentic taste and so quick to prepare when you are in a hurry!
Serves: 4 Preparation time: 15′ Cooks in: 5′ Ready in: 20′
500 g medium shrimps
1 tbsp tomato puree
5 tbsp vegetable oil
1 large onion, diced
1 garlic clove, finely chopped
2-3 tbsp green curry paste
1 lemon, juiced
1 cartoon coconut milk
½ bunch fresh coriander, leaves picked, chopped
Dissolve tomato purée in 2 tbsp water.
Heat a wok (or nonstick frying pan) over high heat until smoking hot. Add oil, shrimps, onion, garlic, salt and stir-fry until shrimp is opaque, for 30 seconds.
Add curry paste, tomato puree and lemon juice stirring constantly. Add coconut milk and simmer for 3 minutes.
Sprinkle with fresh coriander, stir and serve shrimps on a serving plate, on top of steamed basmati rice.