For the organic shrimp curry, blend coconut milk and curry paste with a hand blender. Season with a little salt, lime juice and fish sauce.Wash the zucchini, remove the stalk and cut into small pieces.
Place shrimp and zucchini in an unperforated steamer basket and pour the curry coconut milk over them. Add lime leaves and chilies and steam at 90°C for 5 minutes.
Preparation Tip:
Serve the organic shrimp curry with jasmine rice.
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