yellow curry with apple and scampi by guest eline

yellow curry with apple and scampi by guest eline

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instructions

peel and devein the scampi. sauté them in the wok with olive oil and black pepper, put them aside on a plate. cut the ends of the shallots, remove the skin and cut into small pieces. sauté with 1½ tablespoon of yellow curry paste.

cut the red paprikas in fine strips. when the shallots turn golden brown, add the paprikas. season with 1 ½ teaspoon of curry powder, ½ teaspoon of chilli flakes, and 2 tablespoons of ground paprika.

peel the apples, remove the core and cut into small cubes. when the paprikas have turned soft, add the cubes of apple to the pan.

make the vegetable stock with a stock cube and hot water. add it to the vegetables and apples until they’re just covered with water. (do not use more stock than necessary or the curry will become too runny.) add the lemongrass and boil down until the vegetables turn soft. add ¾ of the coconut milk (use the thick part, not the water) and mix well. again, add 1 ½ teaspoon of curry powder (or more to taste), 1 teaspoon of ground paprika, and 1 teaspoon of curry paste. taste and add more spices to your liking.

add 2 teaspoons of tomato paste. see if the curry is thick enough. if not, dissolve 2 teaspoons of cornflour in water and add this to the curry. stir well, let it boil down until desired thickness and finally add the scampi.

serve with jasmine rice. cut the scallions into small rings and chop the peanuts into small pieces. sprinkle both on the rice. cut the lime into 4 segments. serve the curry with a bowl of rice and a segment of lime.

top the curry with some coriander and enjoy!

Recipe by guest Eline: www.hellinthekitchen.com

time 40 minutes

equipment

wok pan

 

ingredients for 4 servings

24 scampi, peeled

2 shallots

100 g yellow curry paste (massaman delhaize)

2 red paprika

2 apples

½ l of vegetable stock

1 small carton of coconut milk

curry powder

chilli flakes

ground paprika

2 teaspoons of cornflour

fresh coriander or parsley

1 lemongrass

2 teaspoons tomato paste

250 g jasmine rice

2 scallions

peanuts

1 lime (cut into 4 segments)

olive oil

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