2 tablespoons (30 mL) vegetable oil
2 tablespoons (30 mL) Thai Kitchen® Roasted Red Chili Paste
3/4 cup (175 mL) Thai Kitchen® Coconut Milk, divided
12 large shrimp, peeled, deveined, butterflied
2 tablespoons (30 mL) palm sugar
1 1/2 tablespoons (22 mL) Thai Kitchen® Premium Fish Sauce
4 teaspoons (20 mL) water
1 kaffir lime leaf, thinly sliced (optional)
2 teaspoons (10 mL) thinly sliced fresh chiles (optional)
HEAT oil in large skillet or wok on medium heat. Add chili paste; stir fry 30 seconds or until fragrant. Stir in 1/4 cup (50 mL) of the coconut until well blended. Bring to boil on high heat.
STIR in shrimp; stir fry until shrimp turn pink. Add remaining 1/2 cup (125 mL) coconut milk, sugar, fish sauce and water; stir fry until heated through.
GARNISH with lime leaves and chiles, if desired.