shrimp with green curry

​1cup julienne zucchini 

1 minced onion

2 cloves minced garlic

1 cup diced red bell pepper

1 lb shrimp, cleaned 

2 T. Green curry paste (I make mine but a good store bought is fine)

16 oz. Coconut milk

Coconut oil 

Soy to taste

Sauté veggies in the wok at high heat with several T of coconut oil. Push to the edges once cooked. Add shrimp to the center with your curry paste. Cook for 2 minutes or completely pink on outside. Add coconut milk. Soy to taste as preferred. 

Reduce with lid off for several minutes garnish with cilantro, basil, and mint