Thai Coconut Curry Shrimp

By ROBandSEAN

Red curry paste adds plenty of spicy heat to the shrimp while the slightly sweet coconut milk smooths out the flavor for a perfectly balanced meal.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 paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors.

Ingredients

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

Details

Servings 2
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Preparation

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