Boil a pot of water for Shrimp. Peel and Devein Shrimp, then place in boiling water for 30 seconds or until shrimp is a light pink. Strain and run under cold water to stop cooking process. Set aside.
Heat coconut oil in a large pot with a lid over medium high heat.
Add curry paste and stir in oil until it becomes fragrant. About 1 minute. Add Zucchini and Bamboo shoots and stir.
Reduce heat to medium-low and add coconut milk. Close lid and allow to simmer for a couple of minutes. Taste and see if any salt or sugar needs to be added. I don't add any extra, but some prefer it to have some sweetness.
Place shrimp back into the curry and turn off the heat.
Optional garnish of Thai basil leaves and Kaffir lime leaves or Thai Chili's
Serve hot with rice, cauliflower rice, or zucchini noodles.