Pak Choi is a native asian cabbage, which is now available almost anywhere in the world. Alternatively, you can use its close relative the Chinese cabbage. Pak choi and Chinese cabbage rather resemble salad than Cabbage, in terms of texture and taste. Since both are relatively sensitive to heat, they should not be cooked too long in order not to destroy valuable ingredients.
40 min
Ingredients per serving
- 200g (7 oz.) prawns (kitchen-ready, cooked and peeled )
- 1 zucchini
- 2 carrots
- 1 spring onion
- 2 mini pak choi
- 1 piece of ginger, approx. size of a thumb (20g or 0.7 oz.)
- 400ml (1.7 cups) coconut milk (low-fat, unsweetened)
- 1 lime
- 1 teaspoon curry powder
- 1 teaspoon chili flakes or rings (fresh or dried)
- 1 teaspoon rapeseed or olive oil
- salt, pepper
Preparation
- Rinse zucchini, spring onions and pak choi, pat dry.
- Peel carrots.
- Peel and grate ginger.
- Cut spring onion into rings.
- Cut zucchini, carrots and pak choi into strips of about half a centimeter.
- Heat up oil in a large pan on medium heat.
- Add zucchini and carrot strips, onion rings, ginger and chili, stir-fry for about 5 minutes.
- Deglaze with coconut milk, add curry powder and season with salt and pepper.
- Provide high heat, let the mixture boil for about 5 minutes , stir occasionally.
- Add pak choi, let cook for another 5 minutes.
- Squeeze lemon.
- Rinse shrimps, pat dry.
- Mix shrimps to the curry, sprinkle with lime juice.
