GREEN CURRY AND PUMPKIN SHRIMP


GREEN CURRY AND PUMPKIN SHRIMP

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 4 servings, gluten-free, pescatarian, dairy free.

Ingredients

  • 3 cups cooked pumpkin puree
  • 3 cups organic veggie broth
  • 2 tablespoons green curry paste
  • 4 garlic cloves
  • Sea salt and pepper
  • 1 tablespoon virgin coconut oil
  • 1 red onion, diced
  • 2 zucchini, diced
  • 24 tiger shrimps
  • 1 green pepper, diced
  • Fresh chive

Directions

  1. Take the shell off all the shrimp.
  2. Heat up a pan and roast the peppers, zucchini, and onion in the coconut oil for 2-3 minutes. Add the shrimp and cook them until they become all red. Be careful to not overcook them, as soon as they became red remove the pan from the heat.
  3. Blend the pumpkin puree along with the garlic, veggie broth, curry paste, and spices.
  4. Pour the puree mix into a saucepan and warm it up.
  5. Once it is warm, pour some of this puree into a bowl and top it with some shrimp and veggies mix. Garnish with fresh chives. Repeat this operation for each serving.
  6. Enjoy!

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