Easy Thai Shrimp Curry

Olive Oil

Onion, chopped

Garlic cloves, peeled and crushed

raw Jumbo Shrimps, shells removed and deveined but with tails on

Thai red Curry paste or to taste (I used Maesri curry paste and 1 Tbps is enough as it’s very hot and spicy but if using Thai Kitchen 4-5 Tbsp should be used as it’s so mild.)

Fish sauce

brown sugar or to taste

Coconut Milk (or Coconut Cream diluted with water)

cubed fresh or frozen Butternut Squash (optional)

frozen Peas (optional)

few drops of freshly squeezed lime or lemon juice (optional)

Cilantro leaves, chopped for garnish