- In a non-stick skillet over medium-high heat, brown the onion in the oil. Add the zucchini, garlic, curry paste, tomato paste, garam masala, ginger and green peppercorns. Cook for 5 minutes while stirring.
- Add the coconut milk and salt. Simmer over low heat for 10 minutes. Add the shrimp and pineapple. Bring to a boil and simmer over low heat for 5 minutes.
- Serve in bowls. Drizzle with the lime juice and sprinkle with cilantro and basil leaves.
This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.