Warming curry with shrimp

• 200 ml Coconut cream 23-26% KARA
• 1-2 teaspoons Kanokwan Yellow Curry Paste
• 200 g frozen vannamei shrimp
• 2 tablespoons of oil or coconut oil
• 1/2 onion
• 1 clove of garlic
• 1/2 carrot
• 300 g zucchini
• 1 small pepper
• 300 ml vegetable broth
• 200 g basmati rice
• parsley or cilantro on top

Shrimp marinade:

• a pressed clove of garlic
• a few drops of olive oil
• 1/2 teaspoon sweet paprika
• 2 tablespoons chopped parsley

1. Marinate the shrimp in the ingredients given above, cook the rice.
2. Meanwhile, sauté the chopped onion and garlic in a pan. Then add the zucchini, carrots, and bell peppers. Sauté briefly and add the paste.
3. Once the paste has dissolved (you'll notice the intense aroma), add the vegetable broth. Simmer for about 5 minutes, then add the shaken coconut milk. Stir everything together and cook for another 5 minutes (after this time, the curry will become much creamier).
4. Finally, add the shrimp to the hot curry and stir for about a minute (do not heat it any further, the shrimp will stew in the sauce).
5. Grease a small cup or bowl with olive oil, fill it with rice, and place it on the plate you'll be serving the curry on. Lift the cup and spoon the curry around it. Sprinkle with parsley or cilantro, and it's ready to serve.