Thai Green Shrimp Curry

Ingredients

• 1 13.5-ounce can coconut milk
• 2 tablespoons thai green curry paste
• 2 small to medium zucchini or summer squash (or 1 of each), cut into chunks
• 1 pound 11-15 count shrimp, peeled and deveined
• 1 lime, quartered
• 1 handful cilantro leaves, roughly chopped
• 1 long green chili, sliced into thin rings
• 2 scallions, thinly sliced

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