2 1/2 tablespoonsThai green, red, or yellow curry paste
1 (14-ounce) cancoconut milk
1/4 cupwater
2 tablespoonsfish sauce
1 tablespoonbrown sugar
2 pounds21-25 or 31-35 shrimp, peeled and deveined
1/4 cupchopped fresh cilantro or Thai basil
Lime wedges, for serving
Rice, for serving
INSTRUCTIONS
Heat the oil in a large skillet over medium-high heat.
Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce heat.
Add freshZen Ginger Scallion Pesto and curry paste of your choosing. Stir-fry for 2 minutes.
Add coconut milk, water, fish sauce, and brown sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes.
Sprinkle with the cilantro and/or Thai basil. Serve with rice and lime wedges.
Ruby Chan
Author