Thai Coconut Curry Shrimp

I have a special place in my heart for Thai dishes after having the luxury of the most amazing street food for less than $1 at any time, on any corner, when I lived in Chiang Mai. The coconut dishes represent southern Thailand, which is comparable to the disparity in dishes from Southern US to say New England. While a lot of Thai dishes require rare ingredients that usually require a trip to 3 different grocery stores, this is an easy recipe with nothing that you won't use again. The typical approach to Thai cooking is gradual (adding ingredients) but quick (cook time) so have everything measured and ready to add before you start.

Also good for camping! You just need a skillet (over fire or single burner) and a pot for making the rice/quinoa/couscous/pasta.

Ingredients:
1tsp. canola oil, 1/2c. chopped onion, 1/4 tsp. red curry paste (Thai Kitchen's a good one), 1 tsp sugar, 12 oz. peeled and de-veined large shrimp (feel free to substitute tofu, chicken, or beef), 1/3c. light coconut milk, 2 tsp. fish sauce, 1/4c. chopped green onions, 1 tbsp fresh basil.

Directions:
Heat oil in large skillet over medium heat. Add onion and curry paste to pan and saute for 1 min. Add sugar and saute for 15 seconds. Add shrimp and saute for 3 min or until done stirring frequently. Stir in coconut milk and fish sauce and cook 30 seconds or until thoroughly heated. Feel free to add more red curry paste if you want more heat. Remove heat and stir in green onions and basil. Pour over brown rice, couscous, quinoa, whole grain pasta, or whatever you fancy.