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SHRIMP WITH CURRY AND VEGETABLES

Ingredients

12 shrimps or crayfish cleaned
1 tbsp. olive oil
1 sliced ​​onion
2 sliced ​​colored peppers
250 gr. broccoli
1 tbsp. red curry paste
400 gr. light coconut cream
2 chopped green onions
2-3 tbsp. chopped fresh coriander
150 gr. chickpeas
½ cup vegetable broth
A little Salt

Time of execution
30 minutes
Execution Method
1
First heat the olive oil and sauté the shrimps for 2 to 3 minutes to change the color.
2
Saute the onion and peppers over high heat.
3
Add all the other ingredients, leave to be oiled and grate the curry paste at the base of the pot. Add the broth and the coconut cream.
4
Cover and simmer for 15 minutes until the potatoes are soft, which is harder than vegetables.
5
Add the shrimp to the sauce again.
6
Add the spring onions, coriander and chickpeas.
7
Add salt and stir for 1 minute on high heat, so that the sauce thickens.
* The grams mentioned in the recipe are indicative.
The quantities of ingredients are adjusted according to your MyFlex Menu!
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