Courgette and prawn curry

Name: Courgette and prawn curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g frozen shrimps (raw, peeled); 600 g Courgette; 1 Onion; 1 Garlic clove; 250 g 10-minute long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 4 TABLESPOONS Oil; 1 can(s) (400 ml each) unsweetened coconut milk; 3-4 Stem/s Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Instead of number 25 at the Asia snack bar, today's today, in just 25 minutes, an ingenious curry with prawns and zucchini. And that even free of charge!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g frozen shrimps (raw, peeled)
600 g Courgette
1 Onion
1 Garlic clove
250 g 10-minute long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
4 TABLESPOONS Oil
1 can(s) (400 ml each) unsweetened coconut milk
3-4 Stem/s Parsley

Directions

1
Allow the shrimps to thaw briefly. Clean and wash the zucchini, halve lengthwise and cut into slices. Peel onion and garlic. Dice onion, chop garlic finely. Rinse shrimps cold, dab dry. Cook rice in 1⁄2 l salt water according to package instructions.
2
Heat 2 tablespoons of oil in a frying pan and fry the prawns for 4-5 minutes. Season with salt and pepper and remove. Heat 2 tablespoons of oil in hot frying fat. Fry zucchini, onion and garlic briefly. Season well with salt, pepper and approx. 1 tbsp. curry. Add coconut milk and 1⁄8 l water, bring to the boil and simmer for 2-3 minutes.
3
Wash parsley, shake dry, pluck off leaves and chop. Warm the prawns in the zucchini curry briefly. Season again with salt, pepper and curry and serve with rice. Sprinkle with parsley.