INGREDIENTS
8 oz
Shrimp
2
Carrots, small
1 handful
Cilantro
1
Jalapenos
1 handful
Mint, leaves
1/2 cup
Peas, fresh or frozen
2
Zucchini, cut into 1-inch cubes (about 3 cups), small
1 14 ounce can
Coconut milk
4 tbsp
Red curry paste
2 tbsp
Fish sauce, Asian
2 tbsp
Lime juice, fresh
2 tbsp
Palm sugar or brown sugar
1/2 cup
Chicken stock or water, low-sodium