2 tbsp (30 mL) vegetable oil, divided
1 lb (454 g) raw shrimp, 16-20 count, peeled and deveined
1 tsp (5 mL) Club House Prepared Minced Garlic
1 cup (250 mL) diced onions
3 tbsp (45 mL) Thai Kitchen Massaman Curry Paste
1 tbsp (15 mL) each Thai Kitchen Fish Sauce and fresh lime juice
1 cup (250 mL) each Thai Kitchen Coconut Milk, snow peas and diced tomatoes
½ cup (125 mL) sliced green onions
1 tbsp (15 mL) chopped cilantro
In a large skillet on medium-high heat, add 1 tbsp (15 mL) oil, shrimp and garlic; sauté for 2 minutes and reserve.
Add remaining oil to pan with onions. Cook for 2 minutes.
Add curry paste, fish sauce, lime juice, coconut milk, snow peas and tomatoes. Bring to a boil, reduce heat and simmer for 6-8 minutes or until desired consistency.
Add green onions and cilantro and serve over rice or noodles.