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Warm Thai Shrimp

shrimp

2 teaspoons vegetable oil
1 small onion; chopped
1/2 teaspoon red curry paste
1/2 cup coconut milk
2 teaspoons fish sauce
1 pound large frozen raw shrimp; thawed
1-1/2 teaspoons lime juice
2 tablespoons chopped fresh coriander

In skillet, heat oil over medium heat; cook onion and curry paste, stirring, for about 5 minutes or until onion is softened. Stir in coconut milk and fish sauce; bring to boil. Reduce heat; simmer for 2 minutes or until reduced by half. Meanwhile, peel and devein shrimp. Add to skillet; cook, stirring, for about 4 minutes or until opaque. Stir in lime juice. (Can be covered and refrigerated for up to 1 day; reheat over low heat.) Sprinkle with coriander.

Contributor: Canadian Living - December, 1998

Yield: 8 servings

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