Shrimp & Zucchini Coconut Curry with Basmati Rice

Updated at: Thu, 17 Aug 2023 07:03:13 GMT

Step 1

If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks. Then, lay them out on a clean towel or paper towels and pat dry. If using fresh shrimp, skip the first step.

Step 2

Wash and dry the fresh produce.

Step 3

Preheat a sauté pan over medium-high heat.

Step 4

While the pan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces).

Step 5

Once the pan is hot, add coconut oil and swirl to coat the bottom.

Step 6

Add the onion to the pan; cook, stirring frequently, until slightly softened, 3 to 4 minutes.

Step 7

While the onion cooks, trim off and discard the ends of the zucchini; quarter the zucchini lengthwise, then slice crosswise into 6-mm-thick pieces.

Step 8

Add the zucchini to the pan; cook, stirring occasionally, until slightly softened, 2 to 3 minutes.

Step 9

While the zucchini cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.

Step 10

Peel and grate or mince the ginger. Add to the bowl with the garlic.

Step 11

Add the garlic, ginger, curry powder, turmeric, salt, and pepper to the pan; cook, stirring, until fragrant, 15 to 30 seconds.

Step 12

Add the coconut milk, and fish sauce to the pan; bring to a boil, then reduce the heat to medium-low and cook for 2 to 3 minutes.

Step 13

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves.

Step 14

Add the shrimp and ¾ of the cilantro (save the rest for garnishing) to the pan; cook until the shrimp are opaque and pink, 3 to 4 minutes, then remove from the heat.

Step 15

To serve, divide the rice between bowls, top with the shrimp and zucchini curry, and garnish with the remaining cilantro. Enjoy!

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