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
- Some fresh cilantro leaves (coriander)
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.
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.
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.
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.
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.