Thai Shrimp Curry

Ingredients

• 13~15 pieces of shrimp (black tiger, or fresh water white prawns), about 1 Lb

• 1 tablespoon vegetable oil

• 1 small onion, sliced or diced

• 2~3 pieces of ginger

• 2~3 green onions or scallions, chopped

• 2 garlic cloves, minced

• 2-1/2 tablespoons Thai green curry paste

• 1 (14-ounce) can coconut milk

• 1/4 cup water

• 2 tablespoons fish sauce

• 1 tablespoon brown sugar

• ½ red bell pepper, sliced (optional)

For Garnishing (optional):

• 2~3 stalks of Cilantro, chopped

Preparation

1. Wash shrimp under cold water, dry with paper towels. If the shrimps have shells, butterfly each shrimp by running a sharp knife on the back of the shrimp.

2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes.

3. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more.

4. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil.

5. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes.

6. Garnish with cilantro, serve the shrimp curry over rice