1. Add coconut milk, curry paste, and ginger to a pan preheated over medium-high to
high heat. Stir to combine. Bring to a boil.
2. Add shrimp, onion, and zucchini. Cook for 2 minutes.
3. Fold in tomatoes, cilantro, and lime juice. Remove from heat.
4. Place a large timbale of prepared Roland Jasmine rice in the center of a large pasta
bowl. Ladle Coconut Curry Shrimp around the rice. Serve immediately.
5. Garnish with a fresh lime wedge.