Easy Shrimp in Curry Cream Sauce

Preheat a skillet to medium heat with olive oil, tomato paste, curry powder, and chili garlic paste. Stir to combine for 2 minutes.

When the spice mixture is fragrant, add coconut milk and fish sauce and stir to combine. Let curry simmer and bubble for 5–10 minutes until thickened and reduced by half.

Add shrimp in a single layer and let cook for 90 seconds. Add cream to skillet and stir just to combine, then turn heat off. This should give the shrimp 2–3 minutes of cooking time, which is all they need.

Taste the curry and add more salt or fish sauce to your preference. Serve as desired with lime wedges and cilantro. Enjoy!

Serving ideas:
1. Over rice or noodles
2. With bread or naan for dunking
3. Over shredded cabbage for a low-carb option
4. On small plates for an appetizer
5. On toasted baguette as crostini