Thai Coconut Curry Shrimp

By á-48683

Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the pate to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors.

Ingredients

• 1 tsp. canola oil
• 1/2 cup chopped onion
• 1/4 tsp. red curry paste (such as Thai Kitchen)
• 1 tsp. sugar
• 12 oz. large shrimp, peeled and deveined
• 1/3 cup light coconut milk
• 2 tsp. fish sauce
• 1/4 cup chopped green onion
• 1 Tbsp. chopped fresh basil

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and saute 1 minute, stirring occasionally. Stir in sugar; saute 15 seconds. Add shrimp; saute 3 minutes or until shrimp is done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onion and basil.