Thai Shrimp Curry

I have posted this recipe once before, but this dish is so good and so easy, it deems repeating. Preparation for everything takes less than 10 minutes, actual cooking time, the same. I had some leftover Jasmine rice in the freezer which I took out this morning to thaw, so I just zapped it for about a minute in the ziplock bag and it was ready. I froze the leftover coconut milk for next time. It served it with red, seedless grapes. This recipe serves two.

THAI SHRIMP CURRY

In saute pan, heat canola oil or spray with canola oil Pam. Add:

1/4 cup sliced green onions

1/2 red pepper, cut into thin strips

1 medium carrot, trimmed and shredded

1 tsp minced garlic

1 1/2 Tbsp chopped cilantro

1 Tbsp chopped, fresh basil

Saute until soft, about 3 minutes. Add:

1 to 1 1/2 Tbsp Thai red curry paste

Saute 30-60 seconds. Add:

1 Tbsp fish sauce

1 tsp light brown sugar

Stir. Add:

1/2 can coconut milk (lightened works great)

Bring to a boil. Simmer until slightly thickened, about 2 minutes.

Add:

1/2 pound uncooked, peeled and deveined shrimp (any size will do)

Stir until the shrimp are done (2-3 minutes, depending on size). Remove from heat and stir in:

1 Tbsp chopped, fresh basil.

Serve over Jasmine rice. Garnish with a sprig of cilantro or basil.