Thai Coconut Curry Shrimp by beeflower

Source: Cooking Light

This is really quick, easy and elegant enough for company.


2 tsps canola oil 1 med. onion, chopped 3/4 tsp red curry paste 2 tsps sugar 1lb. med. shrimp, peeled (without tails), and deveined 3/4 cup light coconut milk 1 Tbsp fish sauce 6 green onions, chopped 2 Tbsps fresh cilantro, chopped Hot cooked Jasmine rice


Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste. Sauté 1 minute, stirring until paste evenly coats onions. Stir in sugar; sauté 15 seconds.

Add shrimp and sauté 3 minutes or until shrimp turn pink, stirring frequently.

Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated.

Remove from heat; stir in green onions and cilantro. Serve over rice.

Servings: 4