This is a warm and tasty curry with loads of veggies and can be made as spicy as you can handle!
2 tbsp cooking oil
3 tbsp green curry paste
3 cloves garlic
1 tbsp grated fresh ginger
1 fresh red chili pepper, seeded and minced
24 large shrimp, peeled and deveined
Vegetables (choose what you like!):
1 zucchini cut lengthwise
1 red pepper sliced
1 green pepper sliced
5 stalks lemon grass
1 (4 ounce) can water chestnuts, drained
½ cup mangetout
½ cup baby corn halved
1 stalk bok choi chopped
2 cups light coconut milk
1 tbsp soy sauce
1 tbsp fish sauce
2 tbsp sugar (white or brown)
1 bunch fresh Thai basil leaves, torn
1. Heat the oil in a large skillet over medium-high heat. Cook and stir the garlic and ginger, then chili pepper in the hot oil 3 to 4 minutes.
2. Mix in the the vegetables until coated, then add the prawns, and stir for another 3 minutes.
3. Pour in the coconut milk, sauces and sugar. Allow to simmer over medium heat, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.

PREP TIME: 20 min
TOTAL TIME: 1 hr
Serve this dish over fragrant thai coconut rice, or for a healthier option, serve with tasty brown rice.
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