Thai Coconut Curry Shrimp

By VegasBartender

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.

David Bonom, Cooking Light

SEPTEMBER 2008

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 19mins
Cooking time 19mins
Adapted from myrecipes.com

Preparation

Step 1

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.