How to make it

  • Heat the oil in a large skillet over medium-high heat. Add the zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes till starting to soften. Add the curry paste and mix well.
  • Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 2 minutes. Add the shrimp; cook and stir for about 3 till they turn pink, then stir in the cilantro - continue cooking for 1 minute and serve.

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