Thai Green Curry with Shrimp

This is best cooked in a wok, however, a large pot can work just as well – the trick is to use high heat and have all your ingredients ready and close by. Start by heating the oil, then add all the veggies at once, continuing to stir as they cook. As they start to soften, add the garlic and 1 teaspoon of the green curry paste (you can add more later, if needed). Continue to stir for about 30 seconds, then add the coconut milk, fish sauce and squeeze the lime in. Once the liquid is steaming hot, add in the shrimp. Keep stirring! As the shrimp start to get pink, taste the sauce. If you want more heat (ie. spicyness), add ¼ teaspoon additional curry paste at a time until you like what you taste. Turn off the heat, throw in the Thai basil leaves and fold them into the curry.  

That’s it! When you think about it, once you have all the ingredients prepared, all you do is put it together and stir for less than 10 minutes. Ladle over rice and enjoy!