Optional: Thai Basil Leaves and Makrut Lime Leaves
Peel and Devein Shrimp. Add water to a large skillet enough to cover the bottom of the pan to about half an inch. Bring water to a simmer and add shrimp. Cook for 30 seconds on each side or until shrimp is a light pink. Remove shrimp and run under cold water to stop cooking process. Set aside.
In the same skillet, remove the water and wipe pan with a paper towel. Set heat to medium low and add a little bit of coconut milk. Just enough to cover the bottom of the pan. Add green curry paste and break apart until it dissolves into the coconut milk.
Then add diced Zucchini and Bamboo shoots, the remaining of the coconut milk, and coconut or regular sugar. If you are adding Thai Basil and Lime Leaves, add them now.
Bring curry to a simmer and taste for seasoning. You can add salt, fish sauce, or more sugar if needed.
Place shrimp back into the curry, turn off the heat, and place the lid on to heat shrimp through for a couple of minutes, while you plate your rice.
Serve curry hot with Thai Jasmine Rice, or use cauliflower rice for a low carb option.