Thai Coconut Curry Shrimp

1 t canola oil
1/2 c chopped onion
1/4 t red curry paste
1 t sugar
12oz large shrimp, peeled and deveined
1/3 c light coconut milk
2 t fish sauce
1/4 c chopped green onions
1 T chopped fresh basil

Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and saute 1 minute, stirring occasionally. Stir in sugar; saute 15 seconds. Add shrimp; saute 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.