Thai Coconut Curry Shrimp |
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Prep Time: 19 Minutes Cook Time: 0 Minutes |
Ready In: 19 Minutes Servings: 2 |
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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 |
Directions:
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.
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