1 teaspoon canola oil
1/2 cup chopped onion
1 teaspoon red curry paste (this adds a good amount of spice, but I actually prefer more)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup coconut milk (feel free to use light if you are watching the calories)
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil (I like to use a bit more)
Why not make things easy and just go ahead and chop your ingredients now?
Heat oil in a large nonstick skillet over medium-high heat. 2 things noticed: I need a new nonstick pan PRONTO!....and this is very Medusa-esque. I am pretty sure I made up that word. I like it.
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.
When they are pink throughout, those boogers are done.
Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil. (Oops, forgot to take a picture.)
Serve with rice and your choice of side. I went with haricot verts because that is what I had. Feel free to use anything. Told you it was easy. And delicious, right?