Instructions
In a large deep skillet over medium heat, add oil, onion, garlic, ginger, and pepper flakes. Cook, stirring frequently, until veggies are tender
and the mixture becomes pasty. Add curry powder, cooking for another minute, stirring. Add coconut milk, raising heat to medium-high. Cook until the mixture is reduced by half, stirring occasionally. Add
shrimp, salt and pepper. Cook until shrimp release their liquid and turn pink, 5 to 10 minutes. Add 1 tablespoon nam pla. Taste and adjust seasonings if necessary. Garnish with cilantro and serve.
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