Thai Coconut Curry Shrimp

My big sis had originally given me this recipe, but then I came across it in a stack of recipes I'd pulled from Cooking Light and hadn't gotten around to making yet. I didn't realize they were the same recipe until I was partway through! :)
Jim and I love curry, so I always use more like a tablespoon of curry paste (rather than their mere 1/4 tsp). Strong and spicy ~ yum! Serve with sauteed snow peas and rice, just as pictured.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001835298

Yield: 2 servings (serving size: 1 cup)

Ingredients:
1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil

Preparation:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.

Nutritional Information:
Calories: 255 (26% from fat)
Fat: 7.4g (sat 2.6g,mono 1.8g,poly 1.9g)
Protein: 36.1g
Carbohydrate: 10.2g
Fiber: 1.1g
Cholesterol: 259mg
Iron: 4.6mg
Sodium: 740mg
Calcium: 111mg