Thai Shrimp Curry

Succulent shrimp in coconut milk and thai paste.

What you need: Serves 4
1 lb large shrimp, peeled, cleaned and deveined
1 cup onions, cut into chunks
1 cup tomatoes, cut into chunks
2 tsp minced garlic
2 Tbsp Thai Red Curry Paste
2 Tbsp vegetable or peanut oil
2 Tbsp fish sauce
2 tsp light brown sugar
1 (14-ounce) can coconut milk

In a large wok or saute pan, heat the oil over medium-high heat. Add the onions and garlic; stir-fry until soft, 2 to 3 minutes.

Toss in the tomatoes and cook until soft. 

Add the shrimp and cook, stirring, until pink and just cooked through.

Add the curry paste and cook, stirring, until fragrant, about a minute.

Pour the fish sauce and sugar; add coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes.

Serve with warm cooked rice. Enjoy!