Red Curry with Shrimp Zucchini and Carrot Recipe

Ingredients

• 1 (14 ounce) can coconut milk
• 4 tablespoons red curry paste
• 2 small zucchini, cut into 1-inch cubes (about 3 cups)
• 2 small carrots, peeled, ends trimmed, cut into 1/2-inch pieces (about 2 cups)
• 1 to 2 jalapeños, stemmed, seeded, and sliced (optional)
• 1/2 cup fresh or frozen peas
• 2 tablespoons Asian fish sauce
• 2 tablespoons palm sugar or brown sugar
• 1/2 cup low-sodium chicken stock or water
• 8 ounces shrimp, peeled and deveined
• Handful cilantro, stems removed, chopped
• Handful mint leaves, stems removed, half chopped
• 2 tablespoons fresh lime juice, from about 2 limes

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