Thai Coconut Curry Shrimp
1 teaspoon canola oil ⅓ cup of light coconut milk or regular coconut milk
½ cup chopped onion 2 teaspoons of fish sauce
¼ teaspoon red curry paste ¼ cup chopped green onions
1 teaspoon of sugar 1 tablespoon chopped fresh basil
12 ounces (1 lb.) of peeled and deveined shrimp
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to the pan, and saute` for 1 minute stirring occasionally.
- Stir in sugar; saute` 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.
Serve over rice.
I always add a little more red curry paste and use regular coconut milk. When making the rice I sometimes add coconut mild instead of water to give the rice a little more flavor.
Hope you enjoy!