Shrimps coconut curry
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Shrimps coconut curry

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.

Juliette B

Ingredients

2-serving
  1. 12 Shrimps
  2. half Red onion
  3. 1 Lime
  4. Ginger
  5. 2 cloves Garlic
  6. Cilantro
  7. Mint
  8. 1 Green chili
  9. Honey
  10. Olive oil
  11. 1 Zucchini
  12. 1 Red pepper
  13. 1 Pineaple
  14. 1 Tomato
  15. Coconut Milk
  16. Basmati rice
  17. Tumeric Cumin paprika , and

Method

20 mins
  1. Change

    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.

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

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

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

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

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