| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Thai |
Main dish, Seafood, Ours, Thai |
4 |
Servings |
INGREDIENTS
| 2 |
|
Fresh red chiles, seeded, chopped |
| 1 |
|
Red onion, chopped |
| 1 |
|
Thick stalk lemon grass, chopped |
| 1 |
|
Inch piece of galangal, chopped (substitute ginger) |
| 1/2 |
c |
Water |
| 1 |
c |
Coconut milk |
| 14 |
|
16 raw large shrimp, peeled, deveined |
| 8 |
|
Thai basil leaves |
| 2 |
ts |
Lime juice |
| 1 |
ts |
Fish sauce |
| 1 |
|
Green onion, including some green top, cut into thin strips |
|
|
Fresh coriander |
INSTRUCTIONS
Using a small food processor, mix to a paste chiles,
red onion, lemon grass, and galangal. Transfer to a
wok and heat, stirring, 2-3 minutes, then stir in
water and bring to a boil. Reduce heat and simmer 3-4
minutes until most of the water has evaporated.
Stir in coconut milk and shrimp and simmer, stirring
occasionally, about 4 minutes until shrimp are just
firm and pink. Stir in basil leaves, lime juice, and
fish sauce. Sprinkle green onion over shrimp. Serve
sprinkled liberally with fresh coriander.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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