Red Thai Coconut Curry Shrimp
Ingredients
1 teaspoon oil
4 medium scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste, or more to taste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 ounces canned light coconut milk
2 teaspoons Asian fish sauce
1/4 cup fresh cilantro or scallions, chopped
salt to taste
extra lime wedges, optional for serving
Directions
In a large nonstick skillet, heat oil on medium-high.
Add scallion whites and curry paste and sauté 1 minute until fragrant.
Add the shrimp and garlic, season with a few pinches of salt and cook about 2 minutes, to brown.
Add coconut milk and fish sauce and mix well.
Let the shrimp simmer about 2-3 more minutes, until the shrimp is cooked through.
Remove from heat, mix in scallion greens and cilantro.
Serve over rice or cauliflower rice and enjoy!
