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1 tsp oil
4 spring onions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh coriander, chopped
salt to taste
In a large nonstick pan, heat oil on medium-high.
Add spring onion whites and red curry paste and sauté for one minute.
Add shrimp and garlic, season with salt and cook for about 2-3 minutes.
Add coconut milk, fish sauce and mix well.Simmer about 2-3 minutes, until shrimp is cooked through.
Remove from heat, mix in spring onion greens and coriander. Serve over rice and enjoy!
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1st Keep
 mweand
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