Thai Coconut Curry Shrimp

1 teaspoon canola oil
1/2 cup chopped onion
1/2 teaspoon red curry paste (such as Thai Kitchen)
2 teaspoons sugar
12 ounces large shrimp, peeled and de-veined
1/2 cup light coconut milk
3 teaspoons fish sauce
1 teaspoon yellow curry powder
1/4 cup chopped green onions
1 tablespoon chopped fresh basil


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. Add curry powder and stir well. Remove
from heat; stir in green onions and basil. Serve over steamed jasmine rice.