Thai Shrimp Green Curry

Inspired by Pinterest. Original recipe found on foodnetwork.com by Emeril which can be found at:  http://www.foodnetwork.com/recipes/emeril-lagasse/thai-green-curry-shrimp-recipe/index.html

My Adapted Version:
Ingredients: 

• 2 tablespoons vegetable oil
• Vegetables: (what was looking good/on-sale at the publix + leftover veggies from last week)
• 1/2 cup-ish Zucchini
• 1/2 cup-ish julienned Red Onions
• 1/2 cup-ish julienned Red Bell Pepper
• 1/2 cup-ish Broccoli 
• 3-4 cloves garlic, minced AND/OR ginger/garlic paste (at the Indian grocery, and in my case I use this anytime I think of a semi-decent reason to throw it in there)
• 2 to 4 (heaping) tbsp Thai green curry paste 
• 1 tbsp finely grated lime zest
• Couple good squirts of Thai fish sauce (2 tbsp-ish) 
• 1 (14-ounce) can unsweetened coconut milk 
• 1 cup bottled clam juice 
• 0.75 pound large shrimp, peeled and deveined
• 1/2 cup cilantro (calls for thai basil - I normally have cilantro on hand and not basil so that's what I went with... it worked just fine) 
• Dash of salt
• Red pepper flakes 
• Lime slices 

In a large saute pan, heat the oil over medium-high heat. Add the zucchini, onions, broccoli, bell pepper and dash of salt, cook until softened, 3 to 5 minutes [my veggies came out a little soggier than I'd hope and I think it's because my zucchini took longer to cook than the other veggies. Next time I'd throw the zucchini in first for 2-3 min and then the other veggies so they still have some crisp to them]. Add the garlic, garlic-ginger paste and red pepper flakes, stirring, until fragrant, about 30 seconds. Add the curry paste, lime zest, and fish sauce, and cook, stirring, for 15 seconds . Add the coconut milk and clam juice and bring to a boil, wisk [to emulsify fattier parts of the coconut milk]. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in cilantro and remove from heat. Ladle over rice and squeeze about 1/2 of a lime on top.

Verdict: I'll make it again.... but, there is definitely room for improvement. 

Total calorie count (ish): 485 calories/serving (winner winner chicken dinner)

Scott's Thoughts: 
1. Cut the vegetables in half to make them easier to manage with a spoon. 
2. Use smaller shrimp. 
3.  He didn't complain about the spiciness. Either I've burned off some tastebuds or he's a little more manly today.