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

Optional Toppings

• 1 handful cilantro leaves, roughly chopped
• 1 long green chili, sliced into thin rings
• 2 scallions, thinly sliced

PROCEDURE

In a large saucepot, combine the coconut milk and curry paste over medium heat.  Bring the mixture to a bubble, and add the zucchini and squash.  Cook 7 minutes, then add the shrimp, and cook another 4 minutes, until the shrimp are pink, opaque, and curled.  The curry is done!

Put some rice or cellophane noodles in the bottom of a bowl, and top with the curry.  To gild the lily, add lime wedges, chopped fresh cilantro, and sliced chili on top of the curry.

On the Side

Cook ½ cup parboiled rice in ¾ cup boiling water with a pinch of salt and a drizzle of canola or vegetable oil.  Bring to a boil on high heat, stir once, then cover, and cook on the lowest heat for 16 to 18 minutes.  Fluff the rice with a fork.

Or, pour boiling water to cover 3 ounces Maifun (rice sticks or thin rice noodles) in a large metal bowl, and let sit for 10 minutes.  Drain.

Tips

I always keep raw, peeled, and deveined shrimp in my freezer.  I buy them at Costco.  I defrost them quickly in a bowl of room temperature water.