Spicy Shrimp & Zucchini Curry

🥘 Ingredients

• bell pepper
  1 medium
• cilantro
  1 bunch
• coconut milk
  1 can
• cooking oil
  1 tbsp
• crispy fried onions
  2 tbsp
• curry powder
  1 tbsp
• lime
  1 unit
• microwavable rice
  2 packages
• peanuts
  2 tbsp
• shrimp
  12 oz
• sweet thai chili sauce
  2 tbsp
• veggie stock concentrate
  1 unit
• zucchini
  2 medium

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Thinly slice zucchini . Cut bell pepper into strips. Rinse shrimp under cold water, then pat dry. In a medium bowl , mix shrimp, curry powder , veggie stock concentrate , a pinch of salt, and pepper. TIP: Use less curry powder if you like a milder flavor. You can always add more when you taste and season your finished curry.

   zucchini: 2 medium, bell pepper: 1 medium, shrimp: 12 oz, curry powder: 1 tbsp, veggie stock concentrate: 1 unit
2. 

   2

   Drizzle cooking oil in a hot large pan . Add zucchini and bell pepper. Cook, stirring occasionally, until veggies are slightly tender ⏱️ 5 minutes . Stir in seasoned shrimp; cook, stirring occasionally, until shrimp are opaque and cooked through ⏱️ 3 minutes more. Stir in coconut milk and sweet thai chili sauce . Bring to a boil, then cover and turn off heat.

   cooking oil: 1 tbsp, coconut milk: 1 can, sweet thai chili sauce: 2 tbsp
3. 

   3

   While curry cooks, massage microwavable rice in package to break up grains; partially open package. Microwave for ⏱️ 90 seconds . TIP: For a richer flavor, add 1 tbsp butter to the rice. Quarter lime . Tear cilantro . Once curry is done, stir in juice from half the lime. Taste and season with salt and pepper.

   microwavable rice: 2 packages, lime: 1 unit, cilantro: 1 bunch
4. 

   4

   Top rice with shrimp curry. Sprinkle with cilantro, peanuts , and crispy fried onions . Serve with remaining lime wedges on the side. TIP: If you have extra time, toast the peanuts first to add some extra crunch and flavor!

   peanuts: 2 tbsp, crispy fried onions: 2 tbsp