Yellow Thai Curry with Crispy Coconut Shrimp

Heat coconut oil in a large pan over medium heat.

Add garlic and shallot, sauté until fragrant.

Add sliced carrots, red onions, and diced pineapple. Cook until the vegetables are slightly tender.

Stir in curry powder and yellow Thai curry paste, cooking for another minute.

Pour in coconut milk and fish sauce, stirring to combine.

Add sugar to balance the flavors.

Add sliced zucchini and squash. Simmer until vegetables are cooked through.

In a separate pan, cook the shrimp until they are pink and cooked through.

Garnish with chopped cilantro before serving.