Thai Shrimp Curry, by Jenifer

We served this with a side salad (lettuce, cucumber, basil and cilantro) and it is meant to serve four. You will need to prepare Jasmine Rice in addition to the following:

Curry Sauce:
2 tlbs canola oil
2 shallots, sliced
1/2 tsp minced garlic
2 1/2 tsps curry powder
1/2 tsp ground tumeric
1 tsp ground chili paste (optional- if you don't like a little heat)
2 tlbs soy sauce
1 stalk lemongrass (cut into 1 " pieces & "bruise" w/knife)
1" piece of fresh ginger- cut into 1/4" thick slices
3 c coconut cream (you can use canned coconut milk)
1/2 tsp salt
3 tlbs brown sugar

~Heat oil in pan over medium heat; add shallots, garlic, cury, tumeric, and chili paste- stir for about 1 minute (should be very "fragrant")
~Add soy sauce, lemongrass and ginger- stir for another 30 seconds or so; Add coconut, salt & sugar- bring to a boil
~ Allow to cool- puree in blender; strain (use a course sieve) to remove lemongrass and ginger (this will last in your fridge for a week- so you can use it on lots of dishes)

Shrimp & Veggies:
1 tlb canola oil
1 lb shrimp (peeled & deveined)
1/2 yellow onion (cubed)
1 carrot sliced in 1/2" rounds, blanched
1/2 c cauliflower in bite sized pieces, blanched
1 c green beans, trimmed, sliced lengthwise, blanched
1 c asparagus- 2" lengths, blanched
1 c brocolini, cut in 2" lengths, blanched
1 ripe tomato- cored & cut into thin strips
3 kaffir lime leaves (can get these at a gourmet or asian market) cut into slivers
10 fresh Thai Basil leaves, julienned

~Heat oil in large pan over med heat; and shrimp and saute until half cooked. Add 1 c curry sauce and bring to simmer (if you like it "juicier"- aka saucier add 1 1/2 c)
~Add onion, carrots, cauliflower,green beans, asparagus, broccolini & tomato; reduce heat and simmer for 1-2 mintues
~Just before serving stir in lime and basil leaves; remove from heat.

Place a scoop of jasmine rice in a bowl. serve shrimp mixture over the rice with the aforementioned side salad