Ingredients

• 3 Tbsp(s) Thai Kitchen Red Curry Paste
• 1 Tbsp Red Boat Fish Sauce
• 1 cup organic chicken broth
• 1 inch(es) ginger, minced
• 1 medium carrot, julienned
• 1 small red onion, thinly sliced
• 1 medium red bell pepper, julienned
• 15 ounce(s) organic coconut milk
• 16 ounce(s) wild shrimp
• 2 medium(s) organic zucchini, spiralized

• 3 Tbsp(s) Thai Kitchen Red Curry Paste
• 1 Tbsp Red Boat Fish Sauce
• 240 g organic chicken broth
• 4 g ginger, minced
• 61 g carrot, julienned
• 70 g red onion, thinly sliced
• 119 g red bell pepper, julienned
• 420 g organic coconut milk
• 448 g wild shrimp
• 392 g organic zucchini, spiralized