Shrimp in Lemongrass Coconut Milk (BC)

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.

Ingredients:

  • 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

Recipe:

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.

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