Singapore Shrimp Stir-Fry

No pics on this one, but it was pretty good. Used a lot of the fresh veggies we picked up from the farmer's market today with some things supplemented by the local asian market. We used snap peas, carrots, onions, fresh water chestnuts. Love the coconut milk taste. I forgot to get chili oil, so it lacked kick.. next time.

Ingredients

• 2 tablespoons Thai oil or other flavored cooking oil (used canola oil with a bit of chili paste)
  
• 10 ounces uncooked medium shrimp, peeled, deveined
• 1 8-ounce package mixed stir-fry vegetables (including snow peas, carrots, onion and celery; about 3 cups)
• 2/3 cup canned unsweetened coconut milk
• 2 tablespoons ginger-flavored or spicy soy sauce
• 1 teaspoon Thai red or green curry paste
• Chopped green onions

Preparation

Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.