Shrimp Curry | RICARDO

Ingredients

• 1 red onion, chopped
• 2 tbsp (30 ml) coconut oil or vegetable oil
• 1 zucchini, cut into rounds
• 2 garlic cloves, finely chopped
• 2 tbsp (30 ml) red curry paste
• 1 tbsp (15 ml) tomato paste
• 1 tbsp garam masala
• 2 tsp fresh ginger, finely grated
• 1 tsp green peppercorns in brine, drained
• 1 can (14 oz/398 ml) coconut milk
• 1/2 tsp salt
• 1 1/2 lb (675 g) shrimp (31-40), deveined and shelled
• 1 cup (150 g) pineapple, peeled and cut into large cubes
• 1 lime, juice only
• Cilantro leaves
• Thai basil leaves