Red Shrimp Curry with Sugar Snap Peas

For the red shrimp curry, wash and clean the vegetables. Heat the oil in a wok pan. Sauté the bell bell pepper, garlic and snow peas for about 3 minutes.

Add the cleaned and washed shrimp and sauté for about 3 minutes. Add the red curry and let it warm up for about 1 minute. If necessary, season with salt and pepper.

In the meantime, prepare the basmati rice according to package directions and cook until al dente. Arrange the basmati rice on warmed plates, spread the red shrimp curry on top and sprinkle with cress.

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