Ingredients:

1 tsp coconut oil

4 pak choi or greens chopped

1 tbsp. Thai red curry paste

2 cloves garlic, minced

1 lb. prawns peeled and deveined

6 oz. light coconut milk

2 tsp fish sauce

1/4 cup fresh coriander chopped

salt to taste

Directions:

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well.

2. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in greens and coriander. Serve over rice and enjoy!

Bon Appetit!