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From Skinnytaste.com
1 tsp oil
4 small scallions, whites and greens separated, chopped
1 tbsp Thai green curry paste (or more to taste)
2 cloves garlic, minced
1 lb shrimp, peeled and deveined (from 1 1/4 lbs unpeeled)
6 oz light coconut milk
2 tsp Thai fish sauce
2 tbsp fresh basil, chopped
salt to taste
In a large nonstick skillet or wok, heat oil on medium-high flame.
Add scallion whites and green curry paste; sauté one minute
Add shrimp and garlic, season with salt and cook about 2-3 minutes.
Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.
Remove from heat, mix in scallion greens and basil. Serve over basmati rice and enjoy!
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 pam923
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