Shrimps and zucchini in a coconut curry sauce

A quick and easy meal of shrimps… It’s loaded with zucchini and simmered in a flavorful coconut milk with curry.

Ingredients for 4 persons

• 400 g of frozen shrimps
• 500 g of zucchini
• 2 tomatoes
• 400 ml of coconut milk
• 1 tablespoon of curry powder
• 1 teaspoon of ground ginger
• 1 teaspoon of onion in powder
• 1 teaspoon of dried garlic
• 2 tablespoons of olive oil
• Salt
• Some fresh cilantro leaves (coriander)

Directions

Step 1: vegetables preparation

Zucchini: Wash and remove the ends. Cut the zucchini into large cubes.

Tomatoes: Rinse with water. Remove the hard part at the peduncle, then cut into cubes.

Fresh cilantro: Rinse with water. Chop 4 leaves using scissors. Set aside the other leaves for the end of cooking.

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Step 2:

In a large pan, mix the zucchini with the oil, curry powder, ginger, onion and garlic. Grill over high heat for 2 minutes, stirring constantly.

Step 3:

Lower the intensity of the fire.

Add the tomatoes, cilantro and frozen shrimps.

Put a lid on your pan. Cook over medium heat (5/10) for 20 minutes.

Step 4:

After 20 minutes of cooking, remove the lid from the pan; prawns are well cooked and zucchini are tender. Put the pan on low heat (3/10).

Add the coconut milk and mix.

Salt the dish to your liking. Adjust the curry seasoning if necessary.

Cook uncovered over low heat for 5 minutes to warm the sauce up.

Step 5:

Just before serving your dish, garnish with a few chopped fresh cilantro leaves.

This dish contains proteins (shrimp), vegetables (zucchini and tomatoes) and added fat (coconut milk and oil). To make a complete and balanced meal, serve this dish with a starchy food (bread, pasta or plain rice); the size of the starchy portion is to adapt to your hunger.