Print

Crevettes et courgettes au curry et lait de coco

Crevettes et courgettes au curry et lait de coco
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Are you craving a quick yet exotic meal that tantalizes your taste buds? This Shrimp and Zucchini with Coconut Curry is the perfect solution! In just 25 minutes, you can create a dish that harmoniously combines succulent shrimp, tender zucchini, and a fragrant coconut curry sauce. It’s light, creamy, and just spicy enough to transport you to far-off lands. Ideal for impressing guests or enjoying a cozy dinner at home, this recipe offers a delightful blend of flavors that will have everyone coming back for seconds.

Ingredients

Scale
  • 400 g peeled shrimp (raw or precooked)
  • 2 medium zucchinis, sliced into half-moons
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 tablespoon yellow or red curry paste (your choice)
  • 1 teaspoon turmeric powder
  • 1 teaspoon fresh ginger, grated
  • 1 can coconut milk (400 ml, full-fat)
  • Salt and pepper to taste
  • 1 tablespoon lime juice (or lemon juice)
  • 1 tablespoon brown sugar (optional)
  • Cooked basmati or Thai rice
  • Fresh coriander, chopped
  • Lime wedges
  • Chili flakes (optional for added heat)

Instructions

  1. Prepare the ingredients: Rinse the shrimp under cold water and pat dry. Wash the zucchinis and slice them. Thinly slice the onion, chop the garlic, and grate the ginger.
  2. Cook the vegetables: Heat coconut oil in a skillet over medium heat. Sauté the sliced onion until translucent, then add garlic and ginger; cook for an additional minute.
  3. Add the shrimp: Incorporate shrimp into the skillet along with curry paste; stir well to coat.
  4. Incorporate coconut milk: Pour in coconut milk while stirring. Add turmeric, salt, pepper, and lime juice; let simmer for about 5 minutes until shrimp are cooked through.
  5. Finish with zucchini: Add zucchini to the skillet and cook for another 5 minutes until tender but still crisp.
  6. Serve: Plate the mixture alongside basmati or Thai rice. Garnish with chopped coriander and serve with lime wedges and chili flakes if desired.

Nutrition

Find it online: https://recettetendre.com/crevettes-et-courgettes-au-curry-et-lait-de-coco/