Gluten-Free Shrimp Curry with Coconut Milk and Zucchini Noodles

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 2 medium Zucchini
• 1 can Coconut milk
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 2 tbsp Red curry paste
• 1 tbsp Lime juice
• 1 tbsp Fish sauce
• 1 tbsp Coconut oil
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Spiralize zucchini into noodles. Set aside.
2. 2Heat coconut oil in a pan. Add chopped onion and sauté until translucent.
3. 3Add ginger-garlic paste and red curry paste. Sauté for a minute.
4. 4Add coconut milk, lime juice, and fish sauce. Simmer for 5 minutes.
5. 5Add shrimp and cook until pink and cooked through.
6. 6Sauté zucchini noodles lightly until they are slightly tender.
7. 7Serve shrimp curry over zucchini noodles and garnish with cilantro.

Substitutions

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