Notes

Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced onions, from one small onion
  • 1/3 cup chopped scallions, white and green parts, from 4-5 scallions
  • 2 garlic cloves, minced
  • 2-1/2 tablespoons Thai green curry paste
  • 1 (14-ounce) can coconut milk
  • 1/4 cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 pounds large, extra large (26/30) or jumbo (21/25) shrimp, peeled and deveined (see note), thawed if frozen
  • 1/4 cup chopped fresh cilantro, Thai basil or Italian basil (or a combination)
  • Lime wedges, for serving