Thai Style Shrimp
1 pound shrimp, peeled and deveined
1 tablespoon canola oil
1/2 onion, thinly sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 cup green onions, chopped
1/2 teaspoon Thai red curry paste
1 14-oz can unsweetened coconut milk
1 cup chicken broth
1 tablespoon Thai fish sauce
1 teaspoon sugar
1/4 cup cilantro, chopped
1 lime, cut into four wedges
Heat oil in heavy large skillet over medium-high heat. Add sliced onion and red bell peppers; stir-fry until soft, about 4 minutes.
Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute.
Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil.
Add shrimp and cook just until they turn opaque, stirring often, about 3 minutes.
Serve in a large shallow bowl, garnished with cilantro and lime wedges.
Serves 4
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