Easy Thai Shrimp Curry with green curry paste and coconut milk. Made with shrimp, broccoli, snow peas, mushrooms, zucchini, pepper and more! Serve on jasmine rice.
Heat oil in a wok or very large skillet on medium high heat. Add the shallots and diced red pepper and sauté for a few minutes, stirring often.
Add the broccoli, zucchini, snow peas, mushrooms and water. Put a cover on the wok or skillet and let the veggies steam for about 5 minutes. Stir and continue to cook for a few more minutes.
In a separate bowl, whisk together the coconut milk, green curry paste, brown sugar and lime juice until the curry paste has dissolved into the coconut milk.
Pour the coconut milk mixture into the wok. Bring just to a boil and then lower heat to a simmer.
Stir in the shrimp and simmer for about 10 minutes or until the shrimp is cooked through.
Remove from heat and stir in the fresh minced cilantro.