Thai Green Curry Shrimp

By jenlin

Ingredients

• Two 13-1/2- or 14- ounce cans unsweetened coconut milk
• 1/4 cup Thai green curry paste
• 2-1/2 tablespoons Asian fish sauce
• 1 teaspoon firmly packed light brown sugar
• 1 pound large shrimp, shelled and deveined
• 1 cup lightly packed fresh basil leaves, torn into bite-size pieces
• 1 cup frozen green peas, thawed

Details

Servings 1
Adapted from recipe.com

Preparation

Step 1

Spoon 1/2 cup of the thick coconut cream from the tops of the cans of coconut milk into a large, heavy saucepan and heat over medium heat. Add the curry paste and cook, whisking constantly, until heated through and smooth, 2 to 3 minutes. Whisk in the remaining coconut milk and bring to a boil over high heat, whisking frequently. Reduce the heat to low, add the fish sauce and sugar and simmer gently for 5 minutes, whisking occasionally.

Increase the heat to medium high, stir in the shrimp, and cook, stirring occasionally, just until the shrimp are opaque throughout, 2 to 3 minutes. Stir in the basil and peas and cook, stirring, until the peas are heated through, about 1 minute. Serving Suggestion Serve with steamed jasmine rice.