Thai Green Curry with Shrimp

2 tablespoons coconut oil

2 cups diced zucchini

1 cup cut broccoli

½ chopped white onions

1 cup thinly sliced red bell peppers

2 teaspoons minced garlic

2-4 tablespoons Thai Green Curry paste, depending on desired degree of heat

1 tablespoon finely grated lime zest

2 tablespoons Thai fish sauce 

1 14-oz can coconut milk

1 cup bottled clam juice

1 ½ pounds shrimp, peeled and de-veined

¼ cup basil

¼ teaspoon sea salt

1 tablespoon agave nectar

Steamed brown rice

In a large sauté pan, heat oil over medium heat. Add zucchini, broccoli onions and bell pepper and cook until softened, 2-5 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds. Add the curry paste, lime and fish sauce – cook, stirring for 15 seconds. Add the coconut milk and clam juice and bring to a boil. Lower heat and simmer until thickened, about 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in half the basil and remove from heat. 

Season with sea salt, garnish with remaining basil and serve with brown rice.