Thai Coconut Curry Shrimp

My husband and I looooooove Thai food. Although we order it often, I haven't really tried making it myself too often. I guess I always thought it was the type of food best left to professionals.... I guess I was wrong! I was recently in the mood for something coconut-y and thought I'd try my hand at a coconut curry instead of picking up the phone for delivery again. I opted for shrimp instead of chicken since I don't cook with shrimp that often. The result was really tasty and some chopped cilantro gave the dish some nice freshness!

Ingredients

4 scallions, chopped

1 tbsp red curry paste

2 cloves garlic, minced

1 lb shrimp

6 oz coconut milk

2 tsp fish sauce

1/4 cup fresh cilantro, chopped

salt

1 tbsp canola oil

Start by heating the oil in a skillet over medium-high heat. Add the scallions and red curry paste and sautee for about two minutes.

Add the shrimp, garlic and some salt to season and cook it all together for about three minutes. You'll want to flip the shrimp halfway through to let both sides cook. Tongs are great for this task! Lastly, add the coconut milk and fish sauce and mix well. Simmer for about 3 minutes. Mix in half the cilantro and then sprinkle the remaining half on later.

I chose to serve this over a bed of coconut rice, which I made by cooking the rice in a combination of water and leftover coconut milk. The dish is not only delicious, but really quick to make since shrimp cooks quickly!