Shrimp in Coconut Milk

Ingredients

• 1/4 cup canola oil
• 10 garlic cloves, chopped
• 1 onion, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon white wine vinegar
• 1 tablespoon sugar
• Black pepper
• 2 pounds shrimp, head and tails on if available, long antennae removed
• 1 1/2 cups canned coconut milk
• 6 Thai chilies, or jalapenos

Directions

1. Set a wok or sturdy skillet over medium-high heat, then add the oil. Once it shimmers, add the garlic and stir without stopping until it smells deeply aromatic and just starts to turn golden, about 30 seconds.
2. Add the onions to the pan and cook them until they take on good color, about 5 minutes.
3. Pour in the fish sauce, vinegar, sugar, shrimp, chilies, coconut milk and a few grinds of black pepper. Stir everything together so the shrimp and aromatics are evenly coated.
4. Put a lid on the wok or skillet and turn the heat down to medium-low. Let the mixture gently bubble for 6 minutes.
5. Take off the lid, stir again, and continue cooking for another 2 minutes, or until the shrimp have turned pink and are cooked through. Taste, then adjust with additional fish sauce and black pepper as needed. Serve over white rice.