Shrimp and Pupunha Curry

Name: Shrimp and Pupunha Curry
Yield: 6
Ingredients: 1 kg of medium-sized shrimp, peeled; 1 liter of coconut milk; 1 tablespoon of red curry paste; 350g of fresh pupunha brot; A handful of fresh mint leaves; 1 sprig of lemongrass; Fresh lime or orange leaves; Fresh cilantro leaves; 1 to 2 tablespoons of fish sauce; Salt to taste; 1/2 teaspoon of grated ginger; 4 tablespoons of nam pla (fish sauce)

1
1 kg of medium-sized shrimp, peeled
2
1 liter of coconut milk
3
1 tablespoon of red curry paste
4
350g of fresh pupunha brot
5
A handful of fresh mint leaves
6
1 sprig of lemongrass
7
Fresh lime or orange leaves
8
Fresh cilantro leaves
9
1 to 2 tablespoons of fish sauce
10
Salt to taste
11
1/2 teaspoon of grated ginger
12
4 tablespoons of nam pla (fish sauce)

Ingredients

1
1 kg of medium-sized shrimp, peeled
2
1 liter of coconut milk
3
1 tablespoon of red curry paste
4
350g of fresh pupunha brot
5
A handful of fresh mint leaves
6
1 sprig of lemongrass
7
Fresh lime or orange leaves
8
Fresh cilantro leaves
9
1 to 2 tablespoons of fish sauce
10
Salt to taste
11
1/2 teaspoon of grated ginger
12
4 tablespoons of nam pla (fish sauce)

Directions

1
Heat the coconut milk and lemongrass in a pan over medium heat until simmering
2
Add the red curry paste and pupunha, and cook for 5 minutes
3
Add the shrimp, fish sauce, salt, and grated ginger, and cook until the shrimp change color
4
Serve on a plate and garnish with fresh herbs and temperings
5
Serves 6

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