1.) Saute some onions in a skillet with about a tablespoon of oil.
2.) Thinly slice 1 zucchini and add to the skillet with 1 teaspoon of ginger and continue to saute
3.) Pour in 1 can of coconut milk and let boil
4.) Add the shrimp (I used mini shrimp that were precooked and deveined with their tails cut off) and 1tsp of each salt and pepper
5.) Add the curry! I used i block (1/5 of the packet) of mild Golden Star brand curry (they just had it in the Asian section of Walmart)
6.) After the curry dissolves continue to simmer until it thickens. I added some cornstarch to help the process along.
Serve on noodles or rice and enjoy!
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