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Green Curry with Shrimp
This is fairly authentic Thai green curry. Thai curries usually include coconut milk, ginger, Kaffir lime leaves, and curry paste. The basic difference between green and red curries is that the green is made from unripe (green ) chiles while the red curries are made from ripe (red) ones - but they are both hot!
After those basic ingredients you'll often find Thai basil, lemon grass and, of course, garlic. Use two to three tablespoons of green curry paste (you may need to find an Asian grocer to get this stuff) according to the amount of heat you like.
Mix the water and corn starch to form a slurry and set aside.
Heat wok over medium-high heat, and add the oil. When it reaches the smoking point add the onion and bell pepper. Stir fry until just beginning to soften, about 3 - 5 minutes. Add lemon grass and stir fry an additional minute. Add the garlic and ginger and cook until aromatic, about 30 seconds
Add the curry paste and cook an additional 30 seconds. Add the coconut milk, fish stock, lime leaves and basil leaves and bring to a boil. Reduce heat and gently simmer for about 5 minutes. Add shrimp and allow to poach for about 2-3 minutes until just pink (shrimp cook very quickly and overcooking will make them tough.) If additional thickening is desired add the corn starch slurry and stir until thickened. Remove from heat.
Serve over Basmati or Jasmine rice -- you are now in heaven!
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