Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g shrimp (s), fresh, peeled or frozen shrimp, thawed and drained well
- 2 carrot (s)
- 3 small bell peppers, yellow, green, red
- 1 small zucchini
- 200 g sour cream
- 100 ml vegetable stock, fresh or instant
- 20 g iner, chopped
- 5 tablespoon tandoori curry paste
- 1 clove (s) garlic, finely chopped
Print Recipe
Pin Recipe Instructions
- Mix sour cream, tandoori curry paste, ginger, and garlic in a bowl.
- Place shrimp in the curry mixture and refrigerate for 2 hours.
- Peel the carrots and cut into thin strips (julienne) or slice.
- Wash, core, and cut the bell peppers into thin strips (julienne).
- Wash the zucchini and cut into thin strips (julienne) or slice.
- Heat a large pan over high heat without oil.
- Add the marinated shrimp and vegetable stock to the pan, and bring to a boil.
- Fold in the carrots, peppers, and zucchini. Return to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Serve with basmati rice, mango chutney, and/or naan bread.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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