Thai Coconut Curry Shrimp

I didn't plan on posting this recipe, but after a few bites I just had to share! My partner Mindy found this in one of our Cooking Light magazines, and we altered it a bit to suit our tastes. This is another of those dishes that tastes better the next day, so be sure to make enough for leftovers.

Red curry paste comes in a wide range of heat levels, so keep that in mind when deciding how much to add. We used a milder red curry paste, so adding two teaspoons made this turn out perfect. However, two teaspoons of a hotter version could melt your tongue off! Be wary and add a little at a time and taste-check, if all you can get is the hot stuff.

You can also use any size shrimp you'd like, but my suggestion would be to keep it simple and use pre-cooked shrimp. It was so good that we almost ate it all up before taking a picture. That's why the plate in the pic is so small; that's all that was left!

In the following ingredient list, you'll notice there are two ingredients that are optional. We didn't have any green onions on hand, but while we were eating we both realized how great they would have been if added to this dish. The original recipe also didn't call for frozen vegetables, but we had some so we added them. We also used dried basil, but that was only because we didn't have any that was fresh. I'd highly recommend using fresh basil.

Ingredients

• 1 tsp. canola oil
• 1/2 cup chopped onion
• 2 tsp. mild red curry paste (make sure it's GF)
• 1 tsp. sugar
• 1 pound cooked shrimp
• 1 cup coconut milk
• 1/4 tsp. fish sauce (make sure it's GF)
• 1 cup frozen mixed vegetables (optional)
• 1/4 cup chopped green onions (optional)
• 1 tblsp. fresh chopped basil

Cooking Instructions

1. Heat oil in a large nonstick skillet over medium-hight heat. Add the chopped onion and curry paste to the pan. Saute for 1 minute, stirring occasionally. Stir in the sugar and saute for another 15 to 20 seconds.
2. Add the frozen vegetables, stirring constantly, saute till cooked (about 3 minutes), then add shrimp and saute for another minute or so.
3. Stir in the coconut milk and fish sauce; cook for a couple of minutes (or until thoroughly heated).
4. Remove from heat and stir in the green onions and the basil. Serve with your choice of rice. Enjoy! Because I know you will:)