Thai Coconut Curry Shrimp

  • 2 tsp. canola oil
  • 1 C chopped onion
  • 1 Tbs. red curry paste (such as Thai Kitchen)
  • 4 tsp. sugar
  • 12oz. Large shrimp, peeled and deveined
  • 2/3 C light coconut milk
  • 2 tsp. fish sauce
  • 1/4 C chopped green onion
  • 1 Tbs. chopped fresh basil
  • 1/2 tsp. lime juice

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.

Date Added:November 30, 2009
Source:Cooking Light
Meals:Lunch, Dinner
Course:Main Course



2015, 2016