Thai Coconut Shrimp Curry

1 can light coconut milk
20 med size shrimp (I kept them whole with tail)
2 green onion, sliced
2 TBS chopped lemongrass
2 TBS ginger
2 cloves garlic
1/4 cup diced red pepper
1/4 cup cilantro

All the following are to taste. Add more or less:
2 TBS lime juice
pinch of sugar
1 tsp fish sauce
1 tsp soy sauce
1 tsp (or to taste) red chili paste/sauce

1. Put a tiny bit of oil in large pan and sautee the lemongrass, ginger and garlic.
2. Add coconut milk and keep it at a steady boil until reduced by half. If you don't use the light kind you may not need to do this as long - you just want to thicken it up.
3. Add the rest of the ingredients and simmer for 10 minutes. Serve over sticky white jasmine rice.
~*~ From Suzy ~*~