Thai Panang Seafood Curry

[Chef]

1 Tbs. Thai Kitchen Panang Curry Paste
1/4 Cup Of Basil
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Of Bamboo Shoots
6 Oz. Thai Kitchen Coconut Milk
2 Sliced Zucchini
1 Tbs. Thai Kitchen Palm Sugar
3 Oz Of Shrimp Or Scallops

In A Sauce Pan, Combine Panang Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 15 Minutes. Add Fresh Basil, Bamboo Shoots (Rinsed
And Drained), Sliced Zucchini, And Cleaned Shrimp Or Scallops. Simmer 10
Minutes. Serve With Jasmine Or Other r Rice.