THAI SHRIMP CURRY
Steps:
- In a food chopper, puree curry paste, 1-2 shallots, cilantro stems, lemongrass, garlic and ginger. Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion and 1-2 shallots; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste mix; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Simmer until liquid has been reduced and thickened. Add green beans, pea pods and shrimp and cook just until shrimp is opaque in center, stirring often, about 3 minutes. Turn off heat, add red pepper, mushrooms, baby corn. Transfer curry to large shallow bowl. Garnish with cilantro and basil. Serve, passing lime wedges separately.
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