Thai Green Curry Shrimp - very good

By Dottiejk

Ingredients

• 2 14 ounce cans unsweetened coconut milk
• 1/4 cup thai green curry paste
• 2-1/2 tablespoon asian fish sauce
• 1 teaspoon light brown sugar
• 1 pound large shrimp; shelled and deveined
• 1 cup fresh basil leaves; torn into bite-size piece
• 1 cup frozen peas; thawed
• jasmine rice

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 ad 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 one minute.

Serve with jasmine rice.