Thai Chili Shrimp

Adapted from a recipe by Mario Batali these are quick to make as an appetizer or summer dinner.

Serves 4 as an appetizer


One pound shrimp, peeled and deveined

1 T red curry paste

2 T fish sauce

2 T sambal

2 T sweet chili sauce

1 T sesame oil or canola oil

1/2 cup green onions, sliced on diagonal

1 T soy sauce

2 ounces light coconut milk

2-3 T cilantro, chopped


Combine shrimp, curry paste, fish sauce, sambal and chili sauce in a medium bowl and toss to coat.

Heat skillet. Add oil tand let heat for a minute, then add shrimp and saute for 2-3 minutes. Add green onion. Cover and cook 2-3 minutes. Stir in soy sauce and coconut milk and cook another few minutes. Add cilantro and serve.