I got this image from here
In a large saucepan simmer one 14 fl ounce can Thai Kitchen Premium Coconut Milk
with 1/2 teaspoon to 1 Tablespoon Thai Kitchen Red Curry Paste over medium heat for 5 minutes.
Add 1 to 2Tablespoons of Thai Kithcne Premium Fish Sauce,2 Tablespoons brown sugar,1/2 cup frozen peas
or other vegetables and 1/3 cup water. Simmer 10 minutes stirring occasionally.
Stir in 1/2 pound of fresh shrimp and continue cooking 3 to 5 minutes,until shrimp are cooked.
Garnish with fresh basil and cilantro.