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Zucchini and Shrimp Coconut Curry

Todd & Diane
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp

1

Bell pepper, small

1

Cilantro or fresh basil

3 cloves

Garlic

1

1 inch knob Ginger

1/2

Onion, medium

3/4 lb

Zucchini

1 cup

Chicken stock

14 oz

Coconut milk

1 tbsp

Fish sauce

1

Black pepper

1/4 tsp

Cayenne, powder (, or to taste)

2 tbsp

Curry powder

1

Kosher salt

1 tbsp

Vegetable oil