2 fresh red chiles, seeded, chopped
1 red onion, chopped
1 thick stalk lemon grass, chopped
1 inch piece of galangal, chopped (su; bstitute ginger)
1/2 cup water
1 cup coconut milk
14 16 raw large shrimp, peeled, devein; ed
8 thai basil leaves
2 teaspoon lime juice
1 teaspoon fish sauce
1 green onion, including some green t; op, cut into thin strips
1 fresh coriander
Using a small food processor, mix to a paste chiles, red onion, lemon grass, and galangal. Transfer to a wok and heat, stirring, 2-3 minutes, then stir in water and bring to a boil. Reduce heat and simmer 3-4 minutes until most of the water has evaporated.
Stir in coconut milk and shrimp and simmer, stirring occasionally, about 4 minutes until shrimp are just firm and pink. Stir in basil leaves, lime juice, and fish sauce. Sprinkle green onion over shrimp. Serve sprinkled liberally with fresh coriander.
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