The recipe suggests 2-3 tablespoons of paste to be used, I’d start with two and add the extra tablespoon gradually. For vegetarian and vegan versions, try looking using a shrimp-free curry paste - look for the Lamyong brand
in your health food store or order directly online. You can also add thinly sliced chicken breast to this curry to bulk it out. I suggest serving with steamed Quinoa Rice
, if you so fancy.