Ingredients
Scale
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste (try 1/2 TB for less heat)
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk ( I have used regular full fat coconut milk with great results)
2 tsp fish sauce
1/4 cup fresh cilantro, chopped ( sometimes I leave this out)
salt to taste
Instructions
In a large nonstick skillet, heat oil on medium-high.
Add scallion whites and red curry paste and sauté one minute.
Add shrimp and garlic, season with salt and cook about 2-3 minutes.
Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro.
Serve over rice and enjoy!