Crevettes thaï au curry, coriandre et lait de coco

Copy from Eléphant bleu

For 4:
1 kg of tiger prawns
1 large tin of coconut milk unsweetened
1 tin of bamboo shoots
4 big tomatoes
2 shallots
1 clove garlic
1 baby green chili
Curry paste strong
1 tablespoon of cornstarch
Curry powder - paprika
Spices 5 perfumes
Fish sauce
Soy sauce
Fresh coriander

Shell the shrimp, leaving the tip of tail. Indent the back and withdraw the bowels.
Marinate for 2 hours in the following marinade: soy sauce, curry powder and some paprika.
Immerse tomatoes in boiling water to peel them easily. Cut them into small pieces. Cut into small pieces shallots, garlic and chilli.
In a wok or frying pan, put 1 tablespoon of oil and put the shallots and garlic.
Quickly cook shrimps drained, just the time they open in corolla and set aside.
Add a spoon of oil. Then put a tablespoon of curry paste and chilli and stir for 1 minute.
Pour the coconut milk and scrape the bottom. Add the cornstarch.
Then the tomatoes, 1 teaspoon of spices 5 flavors, 1 tablespoon of fish sauce.
Add bamboo shoots or little artichokes.
Then the shrimp and let simmer 2-3 minutes
Then add coriander.
Serve with basmati rice or spicy semolina.
According to the curry paste, it is more or less spicy.