Red Curry Shrimp with Quinoa

Ingredients

1 onion diced
2 garlic cloves minced
1 can (14 ounces) lite Coconut Milk

2 tablespoons Red Curry Paste

1-2 tablespoon brown sugar

1/3 cup water

1 pound large shrimp, peeled and deveined

1 cup sliced red and green bell pepper

1/4 cup fresh  basil

2 tablespoons Fish Sauce

Directions

In wok, saute onion and garlic over medium heat until tender.

Add Coconut milk and red curry paste and simmer for 5 minutes.

Add 1-2 Tbs brown sugar, bell peppers, fish sauce and water. Simmer 10 minutes, stirring occasionally.

Stir in shrimp and continue cooking 3-5 minutes, until shrimp are cooked.

Garnish with fresh basil. Serve over quinoa.