Thai Green Curry with Shrimp

Ingredients

• 1 tablespoon high-heat cooking oil
• ¼ cup finely chopped green onion
• 1 garlic clove, minced
• 1 shallot, finely sliced
• 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
• ¼ cup minced lemongrass or fresh ginger
• 1 tablespoon green curry paste
• 1 cup coconut milk
• ½ cup chicken stock
• 1 tablespoon fish sauce (nam pla)
• 3 kaffir lime leaves, torn in half (optional)
• ¼ teaspoon black pepper
• 1 teaspoon palm sugar or brown sugar
• 6 cherry or grape tomatoes, quartered
• 10 oz medium shrimp, peeled and deveined
• finely chopped fresh cilantro for garnish
• lime wedges

Instructions

1. Heat oil in a medium saucepan over medium-high heat. Add green onion, garlic, shallot, chili, lemongrass or ginger and sauté until fragrant, about 1 minute. Reduce heat to medium. Add the green curry paste and stir-fry, stirring to break it up, about 1 more minute. Add coconut milk, chicken stock, fish sauce, kaffir lime leaves, black pepper and palm sugar; bring to a gentle boil. Add tomatoes and cook for 2 minutes. Reduce heat to medium-low and bring to a simmer. Add shrimp and simmer until cooked through, about 3 minutes. Dish out and serve with jasmine rice. Garnish with cilantro and lime wedges on the side.