Coconut Shrimp Curry

giveitsomethyme.com

Lynn

2 tablespoons olive oil

1½ pounds shrimp, 21 to 25 count, cleaned, deveined, tails removed

1 onion, chopped

1 red bell pepper, chopped

1 zucchini, chopped

4 cloves garlic, minced

1 tablespoon ginger, freshly grated

2 tablespoons Thai red curry paste

1 14-ounce can unsweetened coconut milk, light or full-fat

2 tablespoons fish sauce

¼ teaspoon crushed red pepper flakes (optional)

¼ cup fresh cilantro, chopped, plus extra for garnish

2 tablespoons fresh basil, chopped, plus extra for garnish

2 limes, zest and juice

Salt and pepper

4 cups cooked rice, any kind you like

Lime wedges and sliced green onions, for garnish

Fresno peppers, for garnish

Directions at giveitsomethyme.com

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