This dish is a fantastic combination of creamy savory coconut, sweet and spicy. If you are sensitive to heat, start off by using half of the Red Curry Paste and then you can add a little more if desired - its spicy stuff but so delicious! This sauce is also FANTASTIC if you saute thinly sliced chicken tenders instead of shrimp and proceed.
This dish comes together quickly enough to make it a weeknight favorite. For a vegetable, I like to pan saute some haricot verts - these are the super thin green beans that you can easily find in almost any supermarket - put them in a small skilled with a drop of olive oil. They cook in just 2 to 3 minutes. You could instead add some snow peas to the dish to cook in the coconut milk sauce!
6 scallions, white and green, finely chopped
2 garlic cloves, minced
1 tablespoon Thai red curry paste - Thai Kitchen is an excellent supermarket brand you can find in the Asian section, in a very small jar to keep in the fridge
2 teaspoons olive or peanut oil
1 pound medium shrimp, peeled and deveined
One 12 ounce can light coconut milk - Thai Kitchen or Taste of Thai are in supermarkets - this is unsweetened coconut milk
1/4 cup chopped fresh cilantro
- Saute scallions, garlic and red curry paste in the oil in a non-stick skillet on medium-high for 1 minute
- Add shrimp and cook to sear, 2 to 3 minutes
- Stir in the coconut milk - lower heat, and simmer 2 to 3 minutes until shrimp are just cooked through and sauce thickens
- Remove from heat - add cilantro and check seasoning.