Shrimps coconut curry

Name: Shrimps coconut curry
Yield: 2-serving
Ingredients: 12 Shrimps; half Red onion; 1 Lime; Ginger; 2 cloves Garlic; Cilantro; Mint; 1 Green chili; Honey; Olive oil; 1 Zucchini; 1 Red pepper; 1 Pineaple; 1 Tomato; Coconut Milk; Basmati rice; Tumeric Cumin paprika , and

1 cook is planning to make this

Juliette B @cook_7829443

Barcelona

A coconut curry is one of the simplest dish to cook. To try and mix things up and change from your regular chicken curry, why not bringing shrimps into the party. The result will make your mouth drool.

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Ingredients

20 mins

2-serving

12 Shrimps
half Red onion
1 Lime
Ginger
2 cloves Garlic
Cilantro
Mint
1 Green chili
Honey
Olive oil
1 Zucchini
1 Red pepper
1 Pineaple
1 Tomato
Coconut Milk
Basmati rice
Tumeric Cumin paprika , and

Cooking Instructions

1

Prepare the marinade for your shrimps: chop the chili, cilantro, and onion, and grated the zest of the lime, the garlic cloves and the ginger. Add half the juice of your lime, 2 tablespoons of honey and a bit of olive oil.
2

Cook your rice in salted and boiling water (you can flavor the water with bay leaves, cardamon, and cilantro grains).
3

In a hot pan, cook your sliced zucchini and red pepper. Once the veggies are cooked, add the shrimps.
4

When the shrimps become slightly pink add the coconut milk. Flavor with your spices. Then add the sliced and deseeded tomato and your pineapple.
5

Dress your curry with a bit of chopped chili and mint oil (chopped mint with olive oil).