Instructions

• Heat a large nonstick skillet or wok over medium-high heat. Add 1 teaspoon coconut oil and swirl to coat the pan.
• Add the chopped scallion whites and 1 tablespoon Thai green curry paste to the hot oil; sauté, stirring, about 1 minute until fragrant.
• Add the minced garlic and 1 pound peeled, deveined shrimp to the pan; season with salt to taste and cook, stirring occasionally, about 2–3 minutes, until the shrimp begin to turn pink and opaque.
• Pour in 6 ounces light canned coconut milk and add 2 teaspoons Thai fish sauce; stir to combine and bring to a gentle simmer.
• Simmer 2–3 minutes more, stirring occasionally, until the shrimp are fully cooked through and the sauce is slightly reduced.
• Remove the pan from the heat and stir in the chopped scallion greens and 2 tablespoons chopped fresh basil.
• Taste and adjust salt if needed, then serve immediately.