Shrimp Curry

Ingredients

• 1 Tbsp. vegetable oil
• 6 scallions, sliced
• 1 stalk lemon grass*
• 1/2 inch piece of fresh ginger**
• 1 cup coconut milk
• 2 Tbsps. Thai red curry paste***
• 1 Tbsp. fish sauce
• 3 cups uncooked jumbo shrimp
• 1 Tbsp. chopped cilantro

Instructions

Heat the oil in a large frying pan or wok; sautee scallions until tender (about two minutes).

If using fresh lemon grass, bruise stalk with a rolling pin. Peel and finely grate ginger. Add both to the scallions, along with the coconut milk, curry paste and fish sauce. Heat the mixture until the coconut milk is almost boiling.

Peel the shrimp (I've noted that some recipes call for the tails to remain, but I prefer to remove them completely); devein, if necessary. Add shrimp and cilantro to the curry and cook gently for five minutes, or until shrimp are cooked; for a little more flavor, sautee the shrimp in a separate pan and then add to the curry.

Serve over short-grain rice.

*For convenience, I substitute 1 tsp. frozen lemon grass (I found this at the store)
**I also use frozen ginger at times, 1 Tbsp. or so
***This is available in most grocery stores, in the ethnic foods aisle