Stir Fried Shrimp and Vegetables with Thai Red Curry Sauce
Yield: 4 servings

1 pound large peeled, deveined, and washed shrimp 
1 cup snow peas
½ can precooked baby corn
1 cup carrots, sliced
1 cup onions, diced
1 cup mushrooms, quartered
14 oz can light coconut milk
2 tablespoons Thai red curry paste
½ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper
2 teaspoons canola oil
2 teaspoons freshly squeezed lime juice
2 cups cooked jasmine rice (optional)

1. Heat a medium-sized skillet to medium heat. Put 2 tablespoons of coconut cream (thick part of coconut milk at the top of the can) in the pan and add the red curry paste. Stir and cook for 2 minutes. Add the rest of the coconut milk and bring to a boil, and then reduce to a simmer and cover.
2. Heat a separate sauté pan to medium-high and add oil. Once oil is hot, add onions and cook for 3-5 minutes. As onions begin to soften, add carrots and cook for 2 minutes. Add snowpeas, mushrooms, and baby corn. Cook for an additional 2 minutes.
3. Season the shrimp with kosher salt and freshly cracked black pepper. Add the shrimp to the pan and cook about 1 minute on each side until pink.
4. Remove lid from coconut curry mixture; add freshly squeezed lime juice. Stir to combine.
5. Pour thickened coconut curry mixture over shrimp and vegetables; stir well. Serve over steamed jasmine rice.