Ingredients:
500 g shrimp, peeled
1 onion, finely chopped
2 cloves of garlic, chopped
1 tsp. grated ginger
1 tbsp. curry paste
1 can (400 ml) coconut milk
1 red bell pepper, cut into strips
1 zucchini, sliced in half circles
2 tbsp. vegetable oil
1 tbsp. fish sauce
1 tsp. sugar
juice of 1 lime
fresh basil or cilantro for garnishing
rice for serving
Preparation:
In a large skillet, heat vegetable oil over medium heat. Saute the onion, garlic, and ginger until soft, about 5 minutes.
Add the curry paste and cook, stirring, for another 2 minutes.
Pour in the coconut milk, add the red bell pepper and zucchini. Bring to a boil, then reduce the heat and simmer for about 10 minutes until the vegetables are soft.
Add the shrimp, fish sauce, sugar and lime juice. Cook for another 5 minutes until the prawns are pink and cooked through.
Serve the curry with cooked rice, garnished with fresh basil or cilantro.
Enjoy!!! I hope you enjoy these recipes!