Ingredients
1tbspvegetable oil
1cuponions,thinly sliced
⅓cupscallions,chopped, (white and green parts)
2clovesgarlic,minced
2½tbspThai green curry paste
14ozcoconut milk
¼cupwater
2tbspfish sauce
1tbspbrown sugar
2lbsshrimp,large, peeled and deveined, thawed if frozen
¼cupfresh cilantro,chopped, (or Thai basil or Italian basil, or a combination)
lime wedges,for serving
Preparation
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft. If the onions start to brown, reduce the heat to medium.
Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil.
Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges.
