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Nutrition information coming soon.
HEAT oil in large skillet or wok on medium heat. Add chili paste; stir fry 30 seconds or until fragrant. Stir in 1/4 cup of the coconut until well blended. Bring to boil on high heat.
STIR in shrimp; stir fry until shrimp turn pink. Add remaining 1/2 cup coconut milk, sugar, fish sauce and water; stir fry until heated through.
GARNISH with lime leaves and chiles, if desired.