Thai-Style Shrimp Curry: Cook 1 c basmati rice. Meanwhile, in large, deep skillet, heat 2 t canola oil over medium. Add 1 medium chopped onion & saute 5 minutes. Add 1 can (13.5 oz) light coconut milk, 1 T Thai green curry paste, 1 1/2 T brown sugar & 2 t fish sauce. Stir to dissolve sugar. Lower to simmer. Add 2 medium sliced zucchini and cook, 1 minute. Add 1 lb peeled, deveined shrimp & cook until opaque, 3 minutes. Scatter 1/2 cup roughly chopped cilantro over top. Serve curry over rice.