- 2 tablespoons Thai oil or other flavored cooking oil
- 10 ounces uncooked medium shrimp, peeled, deveined
- 1 8-ounce package mixed stir-fry vegetables (including snow peas, carrots, onion and celery; about 3 cups)
- 2/3 cup canned unsweetened coconut milk
- 2 tablespoons ginger-flavored or spicy soy sauce
- 1 teaspoon Thai red or green curry paste
- Chopped green onions
- Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.