In a frying pan or wok, heat the oil and curry paste until fragrant. Gradually stir in the coconut milk while stirring constantly. Bring to a boil, reduce the heat, and let simmer for 5 minutes to allow the curry to develop its flavors.
Add the shrimp, lime juice, sugar, fish sauce, and green onion and cook on low heat for an additional 2-3 minutes. Do not add salt as the curry and fish sauce should provide enough saltiness.
Pour the curry into a serving dish and sprinkle with chopped coriander and/or Thai basil. Serve with rice.
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