Thai Shrimp Curry

Notes: Having been warned that focusing on one spice per month was a bit over-zealous on the tastebuds, this was attempted between stops on the cardamom trail. I think, perhaps, I was somewhat generous with the shrimp, a 1/2 pound would likely have been better. Served over rice. Tasty and spicy -- if you don't like heat, I'd take the thai green curry paste back to 1/2 TBSP.

Thai Shrimp Curry
adapted from Bon Appetite (February 2004)

1/2 TBSP vegetable oil
1 TBSP garlic, minced
1/2 cup chopped green onions
1 TBSP thai green curry paste
7 oz. coconut milk
1/2 cup chicken broth
1 TBSP fish sauce
1 tsp sugar
1/2 cup canned diced tomatoes
3 oz snow peas
3/4 pound cooked shrimp
1 1/2 cup shiitake mushrooms, sliceed

Heat oil in heavy large skillet over medium-high heat. Add garlic; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and snow peas, and boil 2 minutes. Add shrimp and mushrooms, and cook just until shrimp is opaque in center, stirring often, about 3 minutes.

2 servings