Thai Red Curry Shrimp

..or scallops, or salmon. This would even be good with chicken. I used the rest of the can of coconut milk for coconut jasmine rice.
This recipe is super fast
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1835298

Yield

2 servings (serving size: 1 cup)

Ingredients

• Variations: we like a can of sliced bamboo shoots and about a cup of fresh pineapple chunks thrown in
• 1 teaspoon oil
• 1 chopped onion
• 1 teaspoon red curry paste (such as Thai Kitchen)
• 1 teaspoon sugar
• 12 ounces large shrimp, peeled and deveined
• 1 cup light coconut milk
• 3 teaspoons fish sauce
• 1/4 cup chopped green onions
• 1 tablespoon chopped fresh basil

Preparation

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