Thai Kitchen

Prawns & Basil Green Curry


2 tablespoons (30 mL) vegetable oil

1 cup (250 mL) thinly sliced onion

1 tablespoon (15 mL) minced ginger

1 cup (250 mL) Thai Kitchen® Coconut Milk

1 tablespoon (15 mL) Thai Kitchen® Green Curry Paste

1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce

1 tablespoon (15 mL) lime juice

2 tablespoons (30 mL) minced garlic

1 fresh chile, seeded and minced

4 kaffir lime leaves, minced (optional)

12 ounces (340 g) prawns or jumbo shrimp, peeled and deveined

1/4 cup (50 mL) Thai basil, chopped

Cooked Thai Kitchen® Jasmine Rice

Cooking Instructions:

HEAT oil in large skillet or wok on high heat. Add onion and ginger; stir fry 3 minutes or until onion softens. Add coconut milk, green curry paste, fish sauce, lime juice, garlic, chile and lime leaves; cook 4 minutes, stirring until well blended.

STIR in prawns; cook 2 to 3 minutes or just until shrimp turn pink. Remove from heat. Stir in basil.

SERVE with cooked Jasmine Rice.