Gather all the ingredients, cut the vegetable, clean the shrimps, you can remove the tail or leave it on.
In a bowl, add the shrimp, about ¼ of coconut milk, paprika, cumin, lime and leave for about 5 minutes you don’t want to leave too long.
Heat the coconut oil in a sauté pan, add garlic, ginger, onion and sauté for a few seconds.
Add the fish sauce, curry paste, coconut milk and bring to a boil, reduce the heat to simmer for 10 minutes and make sure you stir.
Add zucchini, red pepper flakes if you're using.
Thrown in the shrimp, and combine. Cook for about 1 minute.
Add the herbs and season and let it simmer for about 1 minute or until the shrimps turn pink or opaque.
Serve and enjoy.