Thai Coconut Curry Shrimp

Ingredients

• 1 teaspoon canola oil 
• 2 teaspoons fish sauce 
• 1 tablespoon basil fresh chopped
• 0.3 cup green onions chopped
• 0.3 cup coconut milk light
• 0.5 cup onion chopped
• 0.3 teaspoon curry paste red (such as Thai Kitchen)
• 12 ounces shrimp deveined peeled
• 1 teaspoon sugar 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion and curry paste to pan, and saut 1 minute, stirring occasionally. Stir in sugar; saut 15 seconds.
3. Add shrimp; saut 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated.
4. Remove from heat; stir in green onions and basil.