Scheurebe fruchtig

Ingredients

• 400 gPrawns (peeled)
• 1 wholeripe mango
• 400 mlcoconut milk
• 2 tbspred curry paste
• 150 gsnow peas
• 1 wholered bell pepper
• 20 gfresh ginger
• 1 wholegarlic clove
• 2 tbspfish sauce
• 1 tbsplime juice
• 2 tbsppeanut oil
• 200 gbasmati rice
• 0,5 bunchfresh cilantro
• 2 wholespring onions

Preparation

1. 1Cook the basmati rice in salted water according to the package instructions.
2. 2Wash the prawns and pat them dry. Peel the mango, remove the pit, and cut the flesh into bite-sized cubes.
3. 3Remove the seeds from the bell pepper and cut it into fine strips. Wash the snow peas and slice the spring onions into thin rings. Peel and finely chop the ginger and garlic.
4. 4Heat the peanut oil in a wok or large frying pan. Sear the prawns for about 2 minutes, then remove from the pan and set aside.
5. 5Briefly sauté the curry paste with the ginger and garlic in the remaining oil until fragrant. Deglaze with the coconut milk and bring to a boil.
6. 6Add the bell pepper and snow peas, and simmer over medium heat for about 5 minutes until the vegetables are tender-crisp.
7. 7Return the prawns and mango cubes to the sauce and heat through briefly. Season to taste with fish sauce and lime juice.
8. 8Divide the curry into bowls, garnish with the spring onions and cilantro leaves, and serve with the rice.