INGREDIENTS
5 tsp
coconut oil, divided
1 lb
large shrimp, peeled & deveined, patted dry
1/4 tsp
salt
1
large zucchini, cut into half-circles
1/2 cup
lite coconut milk
1/2 cup
low sodium chicken broth
1 tbsp
Thai red curry paste
3
garlic cloves, minced
1 tbsp
grated ginger
2 tbsp
minced cilantro