Chop some onions, fresh garlic and fresh ginger and fry in olive oil until soft.
Add the shrimp and fry one or two minutes longer. Stir so the shrimp cooks on both sides.
Add half a can of coconut milk and some chopped fresh basil leaves (don't use the stems). Add a grind of pepper and a pinch of salt. Stir.
Now stir in a tablespoon of Thai curry paste. Most supermarkets carry this and in comes in red and green versions. Use whichever you prefer.
Boil the mixture for a few minues, stirring well. Serve with rice. I especially like black rice.
Tech Notes:
Devein the shrimp and pat dry before frying. Some supermarkets will devein shrimp for you. Mine will devein one pound of shrimp for just $1 extra. Well worth it!!!
Content written and posted by Ken Abbott abbottsystems@gmail.com
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