• 1 cup  Roland Coconut Milk 
• 1 tbsp Red Curry Paste
• 1 tspn Fresh ginger, grated
• 6  Shrimp, peeled and deveined, tails removed
• 0.5 cup Yellow onion, cut into large chunks, separated
• 1 cup  Fresh zucchini, cut into 3/4" cubes
• 0.5 cup  Fresh tomatoes, cut into 3/4" cubes
• 2 tbsp  Fresh cilantro, coarsley chopped
• 1 tspn Juice from fresh limes
• 1 cup  Jasmine Rice, prepared 

1. Add coconut milk, curry paste, and ginger to a pan preheated over medium-high to
high heat. Stir to combine. Bring to a boil.
2. Add shrimp, onion, and zucchini. Cook for 2 minutes.
3. Fold in tomatoes, cilantro, and lime juice. Remove from heat.
4. Place a large timbale of prepared Roland Jasmine rice in the center of a large pasta
bowl. Ladle Coconut Curry Shrimp around the rice. Serve immediately.
5. Garnish with a fresh lime wedge.