Ingredients:

• 1 Lb Peeled Deveined Shrimp
• 1 Tablespoon Coconut Oil 
• 2 Cloves Garlic, Minced
• 1 Tablespoon Ginger, Minced
• 1/2 Teaspoon Red Pepper Flakes
• 2 Tablespoons Red Curry Paste (or 1 Tablespoon for Milder Taste)
• 1 Can (14.5 oz) Unsweetened Coconut Milk
• 1  1/2 Teaspoons Fish Sauce
• 1/2 Teaspoon Sugar
• 1/2 Yellow Onion, Cut to 1 Inch Pieces
• 1 Red Bell Pepper, Cut to 1 Inch Pieces
• 1 Yellow Bell Pepper, Cut to 1 Inch Pieces
• 6 oz Zucchini, Cut to Half Moons
• Juice from 1/2 Lime
• Chopped Fresh Cilantro, For Serving (Optional)
• Rice for Serving

Instructions:

1. In a Large Saucepan over Medium Low Heat, melt the Coconut Oil. Add Garlic, Ginger, and Red Pepper Flakes. Stir and let sizzle for 1 Minute. Add Red Curry Paste and stir for 1 to 2 Minutes. Stir in the Coconut Milk, Fish Sauce and Sugar. Allow to simmer for 3 Minutes.
2. Add in the Onion and cook for 5 Minutes or so. Add in the Red and Yellow Bell Peppers. Cook for 5 Minutes. Add in the Zucchini, and cook for 5 Minutes, or until tender.
3. Bring Shrimp to the pan and cook for 3 Minutes or until cooked through.
4. Squeeze in Fresh Lime Juice, add in Cilantro. Serve over a plateful of Rice.
5. Serve and Enjoy!