Follow the steps in order for the best result.
In a medium-sized bowl, thoroughly combine the red curry paste, fish sauce, sambal oelek chili paste, and sweet chili sauce. This creates the flavorful base for your shrimp.
Add the peeled and deveined shrimp to the bowl, ensuring they are completely coated in the spicy sauce mixture. This allows the shrimp to absorb all the delicious flavors.
Place a large nonstick skillet over medium-high heat and allow it to get nice and hot. Add the light sesame oil to the hot skillet. Wait until the oil is shimmering and almost smoking – this ensures a good sear on the shrimp.
Carefully add the shrimp mixture to the hot skillet and saute for approximately 2 minutes, stirring occasionally, until the shrimp start to turn pink.
Add the sliced scallions to the skillet with the shrimp. Cover the skillet and allow the mixture to cook for an additional 3 minutes, allowing the scallions to soften and infuse their flavor.
Stir in the sweet soy sauce and light coconut milk. Continue to cook for another 3 minutes, or until the entire mixture is thoroughly heated through and the sauce has slightly thickened.
Finally, stir in the chopped fresh cilantro. Serve immediately and enjoy this flavorful and quick Thai shrimp saute!