Thai Shrimp Curry
13~15 pieces of shrimp (black tiger, or fresh water white prawns), about 1 Lb
1 tablespoon vegetable oil
1 small onion, sliced or diced
2~3 pieces of ginger
2~3 green onions or scallions, chopped
2 garlic cloves, minced
2-1/2 tablespoons Thai green curry paste
1 (14-ounce) can coconut milk
1/4 cup water
2 tablespoons fish sauce
1 tablespoon brown sugar
½ red bell pepper, sliced (optional)
For Garnishing (optional):
2~3 stalks of Cilantro, chopped
Wash shrimp under cold water, dry with paper towels. If the shrimps have shells, butterfly each shrimp by running a sharp knife on the back of the shrimp.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes.
Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more.
Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil.
Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes.
Garnish with cilantro, serve the shrimp curry over rice