Red Curry Shrimp

Warning: this recipe only serves 4

1 Tbsp. red curry paste (found in Asian section of the grocery in a glass jar and is spicy)

1 13.5 oz. can unsweetened coconut milk

1 8 oz. bottle clam juice (this comes in a bottle near the tuna and other canned fish)

1 ¼ lbs. uncooked, large shrimp, peeled and deveined

1/3 cup fresh cilantro, chopped

1 lime cut into 8 wedges

Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to a boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in the center, turning occasionally about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Serve over steamed Jasmine rice. Garnish with lime wedges. You will never again need to go out for Thai!