Coconut milk and shrimp are a perfect combination, creating a canvas for a variety of spices. This dish is scented with lemongrass. Kale might not be your first choice to add to this dish, but it goes perfectly with the flavours.
- 125gr shrimp
- 175ml coconut milk
- 1/2 chili pepper
- 1 large garlic clove
- 20gr peanuts
- 10gr fresh coriander
- 1 onion
- 1/2 lemongrass stalk
- 150gr kale, thawed from frozen
- 50gr shanghai noodles
Serves 1 as part of the Budget Challenge
Combine the coconut milk, chili, garlic, peanuts, coriander and half an onion in a blender and puree until smooth.
Place in a bowl with the lemongrass and shrimp and leave to marinade for 10-15 minutes.
Chop the remaining onion half finely. Stir this in with the shrimp together with the kale.
Cook the noodles according to packet instructions.
Heat a small frying pan, without oil.
Add the shrimp and the marinade to the pan. Simmer for 2-3 minutes or until the shrimp are just cooked. Season to taste with salt and pepper and serve with the noodles.