Ingredients

• 2 (14 ounce) cans coconut milk
• 2 tablespoons red Thai curry paste
• 1 tablespoon fish sauce
• 1 fresh red chili pepper, seeded and minced
• 24 large shrimp, peeled and deveined

Instructions

1. In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
2. Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.