Prawn and Vegetable Curry

Today I'm bringing you a very tasty recipe, full of nuances and aromas that will fill your kitchen: a shrimp and vegetable curry that I love to make and enjoy at a relaxed pace. It's a dish you can make in no time, with a wonderful result, and one that will win everyone over at home. What more could you ask for?

Curry has the special quality of being very adaptable, since it can include all kinds of vegetables, which is ideal for using up seasonal produce, and it also turns out wonderfully if we add tofu, meat, or fish. The spices can be adjusted to taste, milder or stronger, more or less spicy, depending on who is making it or who will be enjoying it. In short, they are perfect for improvising and using the ingredients we have in the fridge or pantry. 

Although you can adapt it to your taste, before changing anything I recommend trying this shrimp and vegetable curry exactly as indicated in the recipe. The result is simply wonderful. I'm sure you're going to love it and that it will become a recipe you'll make again and again, just like I do. 

Ingredients

• 500 g raw peeled shrimp or prawns (can be frozen)
• 1 tablespoon butter 
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, peeled and finely chopped
• 1 small red onion, finely chopped (if large, use half)
• 1 green pepper, finely chopped
• 1 zucchini, cut into small cubes
• 1 red chili, chopped
• 1 tablespoon yellow curry paste 
• 1 can coconut milk (approx. 400 ml)
• Salt to taste
• The juice of half a lime
• Chopped fresh cilantro

Preparation

1. First, clean the shrimp and remove the vein. Once cleaned, let them drain so they release all the water.
2. Heat half the butter over medium heat in the Bra Hybrid Cell stainless steel skillet , along with a tablespoon of olive oil so the butter doesn't burn. 
3. When it's hot, sauté the shrimp in the skillet. Season with salt and pepper and set them aside on a plate.
4. Add the rest of the butter to the skillet and, once heated, sauté the garlic and onion until they start to brown. 
5. When they're ready, add the green pepper and red chili and sauté, stirring so everything mixes well.
6. After about 3-4 minutes, add the zucchini and sauté for a couple of minutes. 
7. Add the yellow curry paste and stir so everything starts to combine.
8. Once the paste has blended in well, it's time to add the coconut milk. Stir well so the flavors and ingredients combine completely.
9. When it starts to boil, add the shrimp and any juices left on the plate, stir a little, and let it cook for about 2-3 minutes. 
10. Finally, add the lime juice and chopped fresh cilantro, stir, and remove from the heat.
11. Serve hot as is, with rice or some naan bread, spread with garlic butter.