I've always hated stir-fry that skimps on the shrimp, so I made sure this recipe had more shrimp than anything else. It serves 3-4 standard appetites or 2 ravenous ones. It pairs very well with Coconut Gingerrot Rice.

2 Tbsp. Thai oil
1 lb. medium shrimp, peeled and defined
1 cup snow peas, strings removed
1 cup red bell pepper, seeds removed, cut into 1 inch squares
1/2 cup yellow onion, diced
1 tsp. fresh ginger, minced
1 tsp. fresh garlic, minced
2/3 cup unsweetened coconut milk
2 Tbsp. soy sauce
1 tsp. red curry paste
salt and pepper, to taste
chopped green onion, for garnish

Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.

Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.