In a large-size skillet over medium heat, combine the coconut milk, Thai red curry paste, and coconut sugar. Whisk or stir well and simmer for 5 minutes.
Add the shrimp and vegetables and stir until coated with the sauce. Simmer until the shrimp are cooked (no longer pink) and the veggies are crisp-tender. Season with a few drops of fish sauce, sea
salt, and pepper, to taste.
Although there isn’t much fish sauce used in this dish, it is definitely worth adding.For low-carb and 21DSD - coconut sugar can be omitted.