Shrimp with red curry (by chef Antonis Attounis)

Make delicious red curry shrimp from the executive chef of Sunrise restaurants Antonis Attounis.

Antonis Attounis
He was born on January 02, 1971 in Acheritou. He graduated from the Larnaca Hotel School in 1987. He lives permanently in Sotira, Famagusta and in recent years has been working as an Executive Chef at Sunrise Hotels in Protaras. He is the ambassador of the Municipality of Sotiras abroad for the promotion and promotion of the Sotiras colocasia.

Time: 45 ′
Servings: 2

Ingredients:

• 500 gr. shrimp cleaned
• 120 boils of red curry melted in hot water
• 400 ml of coconut milk
• 4 tbsp. fish sauce
• 2 tbsp. soy sauce
• 200 gr. Sitake mushrooms cut in half
• 140 gr. whole bamboo roots, sliced
• 1 red pepper cut into strips
• 4 sprigs of spring onion cut into 4
• 3 tbsp. peanut oil

Instructions:

• Heat the wok and add the peanut oil.
• Add the shrimp and fry until they change color.
• Add the vegetables and stir. Add the coconut milk and bring to a boil. Once it boils, add the fish sauce and soy sauce and stir.
• Add the melted curry and bring to a boil. Leave it until the sauce becomes thick.
• Serve with aromatic jasmine rice.