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  • SERVING 2
  • PREP TIME 20 MIN
  • COOK TIME 20 MIN

INGREDIENTS

  • 1 shallot
  • 2 cloves of garlic
  • 1/2 red pepper
  • 2 cm ginger
  • 1 tbsp yellow curry powder
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Handful of fresh cilantro
  • 1 lime
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • Pinch of salt and pepper
  • 1 yellow onion
  • 1/3 zucchini
  • 250 g basmati rice
  • 50 g chickpeas from can
  • 10 Vegan Zeastar Plain Shrimpz
  • 200 ml coconut milk
  • 1 tbsp olive oil
  • Pinch of chiliflakes

PREPERATION

  1. Cut the shallot and ginger into pieces.
  2. Mix the shallot, cloves of garlic, ginger, fresh cilantro, red pepper, curry, cumin, chili powder, salt, pepper, juice of 1/2 lime, rice vinegar, sesame oil and soy sauce in a mixer into a curry paste.
  3. Cut the onion into fine pieces and also cut the zucchini into half moons.
  4. Rinse the chickpeas under cold water.
  5. Cook the rice according to the package within 10 minutes.
  6. In the meanwhile heat a wok pan with olive oil and bake the onion, zucchini, Plain Shrimpz and chickpeas for 10 minutes in the pan.
  7. Add the curry paste, mix with a spoon and add the coconut milk.
  8. Mix it all together and let it simmer for 5 minutes.
  9. Add the curry to a bowl: put the rice together with the orange curry and top off with fresh cilantro, red pepper, lime and some chili flakes.
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PLAIN SHRIMPZ

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