4green onions, chopped, white and green parts separated
1tablespoonThai red curry paste
2garlic cloves, minced
1poundshrimp, peeled and deveined
8ouncessugar snap peas, strings removed
6ounceslight coconut milk
2teaspoonfish sauce
1/4cupfresh cilantro, chopped
Salt to taste
Instructions
Heat the oil in a large nonstick skillet set over medium-high heat. Add the white parts of the green onion and red curry paste and saute for one minute. Add the garlic, shrimp, and peas, season to taste with salt, and saute for 2 to 3 minutes. Add the coconut milk and fish sauce, stirring to combine. Simmer mixture for 2 to 3 minutes, or until shrimp is firm, opaque, and cooked through. Remove from heat, and add the remaining green onion and the cilantro. Serve over rice.
Notes
You can find Thai red curry paste and fish sauce in the Asian section of most supermarkets.Slightly adapted from Skinny Taste