This is a quick and tasty meal that you will have on the table as soon as the rice cooker switches to done. Don't let the coconut milk scare you (like it always does my kids) because you can't taste it.
Shrimp in Coconut Milk with Curry Paste
1 can unsweetened coconut milk
1 tablespoon red curry paste
1 tablespoon dark brown sugar
2 teaspoons Asian fish sauce
1 1/2 pounds raw shrimp, peeled and tails removed
Jasmine rice, cooked
Stir the can of coconut milk and add 1 cup to a large skillet. Bring to a boil. Stir in the curry paste and brown sugar. Turn the heat to low and simmer the mixture for 2 minutes. Add the remaining coconut milk and fish sauce, and stir to combine. Add the shrimp and cook over medium-high heat, stirring often, for 3 minutes, or until the shrimp turns pink. Spoon over Jasmine rice.
Optional: My husband and I like a little heat so after fixing the kid's plates, I mix in a little Thai Kitchen chili paste.