Quick Shrimp Coconut Curry

Instructions

1. 1

   Prepare all ingredients: peel and devein the shrimp if not already done, dice the onion, mince the garlic, halve the cherry tomatoes, and slice the zucchini.

2. 2

   Heat the canola oil in a large skillet or wok over medium heat.

3. 3

   Add the diced onion and sauté for 2-3 minutes until softened.

4. 4

   Add the minced garlic and curry paste, and cook for another 1 minute, stirring constantly until fragrant.

5. 5

   Add the sliced zucchini and cherry tomatoes to the skillet, and cook for 3-4 minutes until they begin to soften.

6. 6

   Pour in the light coconut milk and stir well to combine.

7. 7

   Add the shrimp to the skillet, season with salt and black pepper, and stir gently.

8. 8

   Simmer for 4-5 minutes, or until the shrimp turn pink and are cooked through.

9. 9

   Taste and adjust seasoning if needed.

10. 10

    Serve hot, optionally with steamed rice or fresh herbs.