Thai Shrimp Curry

• 1 tbs vegetable oil

• 1 cup thinly sliced onions

• 1/3 cup chopped scallions, white and green parts

• 2 garlic cloves, minced

• 2-1/2 tbs Thai green curry paste

• 1 can coconut milk

• 1/4 cup water

• 2 tbs fish sauce

• 1 tbs brown sugar

• 20-25 shrimps, peeled and deveined

• 1/4 cup chopped fresh cilantro

• Lime wedges, for serving

1. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. 

2. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro and serve with jasmine rice and lime wedges.

Thai Shrimp Curry