Shrimp Curry
Preparation
25 MIN
Cooking
25 MIN
Servings
4

Shrimp Curry

Ingredients

  • 1 red onion, chopped
  • 2 tbsp (30 ml) coconut oil or vegetable oil
  • 1 zucchini, cut into rounds
  • 2 garlic cloves, finely chopped
  • 2 tbsp (30 ml) red curry paste
  • 1 tbsp (15 ml) tomato paste
  • 1 tbsp garam masala
  • 2 tsp fresh ginger, finely grated
  • 1 tsp green peppercorns in brine, drained
  • 1 can (14 oz/398 ml) coconut milk
  • 1/2 tsp salt
  • 1 1/2 lb (675 g) shrimp (31-40), deveined and shelled
  • 1 cup (150 g) pineapple, peeled and cut into large cubes
  • 1 lime, juice only
  • Cilantro leaves
  • Thai basil leaves

Preparation

  1. 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.
  2. 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.
  3. Serve in bowls. Drizzle with the lime juice and sprinkle with cilantro and basil leaves.

Note

This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.