I came across this recipe when looking for a way to use up some coconut milk and cabbage, along with some other spicy thai/asian spices. Recipe adapted from a cooking demonstration seen at Fiery Foods and BBQ Show.
Using a wok on high heat, pour in 1/2 of the oil (1/4 cup), half of the shrimp and half of the garlic and stir fry for 3 minutes or until shrimp turns pink.
Add 1/4 teaspoon of the hot sauce and then transfer to large bowl.
Repeat with the remaining shrimp, garlic and hot sauce.
Add vegetables (mushrooms - carrots) to empty wok over high heat (there is some oil remaining from the shrimp, if not add some additional oil to wok) and then stir fry mixture 3 minutes or until vegetables are crisp tender; add to shrimp in bowl.
Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly.
Return shrimp and vegetables to wok and stir fry for 3-5 minutes.