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

In a non-stick skillet over medium-high heat, brown the onion in the oil. Add the zucchini, garlic, curry paste, tomato paste, garam masala, ginger and green peppercorns. Cook for 5 minutes while stirring.

Add the coconut milk and salt. Simmer over low heat for 10 minutes. Add the shrimp and pineapple. Bring to a boil and simmer over low heat for 5 minutes.

Serve in bowls. Drizzle with the lime juice and sprinkle with cilantro and basil leaves.

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