Thai Curry Shrimp

Curry + Coconut + Shrimp = Love. True love.

1 Teaspoon Olive Oil
1 Onion - small dice
2 Carrots - small dice
1 Celery Stalk - small dice
1 Cup Peeled, Deveined Shrimp, tails removed
1 Tablespoon Curry Paste
1 Can Coconut Milk
Cilantro (Minced) for garnish

Add oil to a saute pan and heat over medium. Add onion, celery and carrots and saute until tender. Stir curry paste into vegetables completely and pour in the coconut milk. Add shrimp and cook, stirring occasionally, until shrimp are firm and fully cooked. Serve over rice and with garlic naan. Garnish with cilantro.