A delicious proposal not only for seafood lovers: shrimp with zucchini in a delicate coconut milk-based sauce.
Ingredients
- Zucchini – 1 piece
- Onion – 2 pieces
- Red chili pepper – 2 pieces
- Curry powder – 1 teaspoon
- Garlic cloves – 4 pieces
- Fresh ginger – 8 g
- Shrimp – 500 g
- Coconut milk – 300 ml
- Rapeseed oil – 2 tablespoons
- Fresh coriander – 45 g
- Black pepper – a pinch
Preparation
Dice the onions and fry until golden brown. Slice the garlic, grate the ginger, remove the seeds from 2 chili peppers, and finely chop them.
Slice the zucchini into ribbons using a vegetable peeler. Briefly blanch the zucchini ribbons in boiling, salted water. Drain on paper towels.
Add garlic, ginger, chili, and spices to the fried onions. Sauté for 1 minute. Add the shrimp, increase the heat. Stir-fry for another 3 minutes.
Pour in the coconut milk. Wait until the whole dish starts to boil. Remove from heat, add the zucchini ribbons, and gently mix.
Serving Serve in bowls. Sprinkle with chopped coriander.
