Prawn curry with coconut milk

This shrimp curry with coconut milk is the best.

There are foods that transport you to another place when you prepare them and that happens to me with this curry that I love to serve with basmati rice and that will take you very far without leaving home.

The best thing is that you can replace the shrimp with chicken if you prefer and you can add all the vegetables you want. It looks great with green beans and of course with pumpkin so let your imagination take over, or whatever you have left in the fridge.

Ingredients
500 g of langoustines or gambones
1 tablespoon butter
2 cloves of garlic
1/2 purple onion
1 green pepper
1 Zucchini
1 chile Red
1 tablespoon yellow curry paste
1 can of coconut milk
Salt
1 lime
A bunch of fresh cilantro

Chop the peppers and zucchini.

We clean the shrimp by removing the gut. In a pan with a little butter we sauté them. Season with salt and pepper and remove them to a plate.

In the same pan with a little more butter, sauté the chopped garlic and onion.

When they are ready, add the green pepper, zucchini and red chili and sauté.

Add the curry paste and sauté until the paste is well incorporated.

We add the coconut milk and return the shrimp. We bring it to a boil. We add a little fresh chopped cilantro and that's it!

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