Zucchini And Shrimp Curry: An Easy Recipe
Zucchini and shrimp curry is an exotic recipe, perfect for preparing summer vegetables in the style of an Indian curry. This easy-to-make dish can be served with basmati rice to create a complete and balanced meal.
Ingredients
Here are the ingredients needed to prepare a zucchini and shrimp curry for 4 people:
300 g of peeled shrimp.
2 medium zucchinis.
1 ripe tomato.
1 onion.
1 clove of garlic.
20 cl of coconut milk.
2 tablespoons of olive oil.
1 tablespoon of ground turmeric.
1 to 2 teaspoons of curry powder.
1 teaspoon of ground ginger.
2 teaspoons of salt.
1 small bunch of fresh cilantro or parsley.
Preparation of vegetables
For this zucchini and shrimp curry recipe, I recommend using a ripe tomato and Nice trumpet zucchinis.
1- Wash the tomato and zucchinis.
2- Peel the tomato and dice it into small pieces.
3- Remove the ends of the zucchinis, then slice them thinly without peeling.
Preparation of spices
An important step to make this zucchini and shrimp curry even more flavorful is to toast the spices in olive oil with the chopped garlic and onion.
1- Peel the garlic and onion and remove the sprouts if necessary.
2- Chop the garlic and onion together in a food processor.
3- Heat the olive oil in a sauté pan.
4- Sauté the chopped garlic and onion with the spices and two teaspoons of salt.
Preparation of the curry
1- When the chopped garlic and onion are well sautéed with the spices, add the diced tomatoes and zucchini slices.
2- Sauté the vegetables for about 5 minutes over medium heat.
3- Lower the heat, then add the coconut milk and 10 cl of warm water.
4- Let everything simmer for at least 15 minutes, until the zucchinis are tender. Adjust the seasoning if necessary.
This mixture of vegetables with spices and coconut milk will serve as the base for the zucchini and shrimp curry.
Cooking shrimp
When the zucchini is cooked to your liking, all you need to do is add the shrimp to get a delicious zucchini and shrimp curry.
If, like me, you use gray shrimp, that is, raw shrimp, cook them at a gentle simmer in the curry sauce for about 5 minutes, turning them halfway through cooking.
You can also use pink shrimp, already cooked. In this case, simply reheat them over low heat in the sauce for 1 to 2 minutes. Do not boil them, as this could make them rubbery.
Tasting Tips
Just before serving, sprinkle the zucchini and shrimp curry with chopped cilantro. If you don't like cilantro, you can replace this ingredient with chopped parsley.
To create a complete Indian-inspired meal, serve this curry with naan and/or basmati rice.
