Thai Shrimp Curry

Ingredients

• 500 gram shrimp (preferably tail-on medium shrimps) - جمبري
• 2 tablespoon sesame oil (you can substitute with sunflower oil) - زيت السمسم
• 3 medium spring onion - بصلة خضراء
• 3 large garlic cloves - فصوص ثوم
• 1/2 tablespoon curry (powder) - كاري
• 1/2 teaspoon turmeric - كركم
• 1/2 can coconut milk (now available in cans in most supermarkets) - لبن جوز الهند
• 1/2 medium red bell pepper - فلفل رومي احمر
• 1 teaspoon fresh ginger (grated fresh ginger) - جنزبيل
• 1 medium lemon - ليمون
• 1/4 teaspoon garlic powder (optional) - بودرة ثوم
• 1 pinch salt and pepper (or to taste) - ملح و فلفل
• 4 sprig coriander (to garnish) - كزبرة

Step by step

1. Prepare everything in advance because once you start the stir-frying, you will need to be fast. First, wash the shrimps with fresh water, then add 1 lemon, salt, pepper and garlic powder.
2. Next, prepare your veggies. Cut the spring onions diagonally into long strips, peel and grate the ginger, crush the garlic and cut the red bell pepper into thin strips.
3. Now that you have everything ready, heat the oil in a wok or large pan. Add the garlic and ginger and stir using a wooden spoon, followed by the spring onions, curry and turmeric and stir fry for 30 seconds.
4. Next, add the shrimps, and continue the stir frying for a minute, either by shaking the wok or carefully stirring with a wooden spoon.
5. Now add the coconut milk, lower the heat and leave the shrimps to cook through (3-4 minutes).
6. Add the red bell pepper (it's nice when the red bell pepper is not too soft), give it a quick stir and adjust salt and pepper.
7. Garnish with fresh coriander leaves and serve.