large shrimps, peeled and deveined
1 small onion, diced
1 small zucchini, cut into strips
a can of coconut milk
1 tablespoon red Thai curry paste
oil, salt, pepper
1. In a wok, heat oil and saute onions. Add shrimps and zucchini, cook uncovered, stirring frequently, until shrimps are cooked, about 5 minutes.
2. In a small bowl combine coconut milk, curry paste, fish sauce. Stir in the sauce with the shrimp. Season with salt and pepper according to taste.
3. Slowly bring to a simmer over medium low heat, stirring frequently. Serve over rice.