Singapore Shrimp Stir-Fry

• 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

1. Heat oil in heavy large skillet or wok over high heat.
2. Add shrimp and stir-fry until just cooked through, about 2 minutes.
3. Using slotted spoon, transfer shrimp to plate.
4. Add vegetables to skillet and stir-fry 2 minutes.
5. Add coconut milk, soy sauce and curry paste.
6. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes.
7. Return shrimp and any accumulated juices to skillet.
8. Stir 30 seconds; season with salt and pepper.
9. Transfer to bowl; sprinkle with green onions.

oil, shrimp, vegetables, milk, gingerflavored, red, green onions

Taken from www.epicurious.com/recipes/food/views/singapore-shrimp-stir-fry-5858 (may not work)