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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