Shrimp curry with coconut milk
400 g cooked peeled shrimp
40 cl of coconut milk
100 g soy vermicelli
1 onion, chopped
30 g butter
1 clove of garlic, chopped
2 tbsp. chopped coriander
1 tbsp. nuoc mam
1 tbsp curry powder
1 tsp. turmeric
Prepare all the ingredients needed for the dish on a tray.
Melt the butter in a pan. Add the chopped onion and garlic clove. Fry for 5 minutes.
Season with curry powder, turmeric, salt and pepper. Mix well. Pour in the coconut milk.
Add the peeled shrimp and simmer for 6 minutes.
Place the vermicelli in a large bowl, cover with boiling water and simmer for 4 minutes.
Add the drained vermicelli.
Add the Nuoc Mam, cover and leave on the heat for 1 minute.
Mix and sprinkle with chopped coriander.