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

1. 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.
2. Stir in sugar; saute` 3 minutes or until shrimp are done, stirring frequently.
3. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated.
4. 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!