Ingredients:
2 stalks lemongrass, finely julienned
1 tablespoon galangal, minced ( can sub ginger)
1 teaspoon cumin
1/2 cup chopped cilantro
8 cloves garlic, roughly chopped
10 Thai green chili
10 green jalapenos
1 teaspoon shrimp paste
1 tablespoon chopped shallots
1/2 teaspoon lime zest
2 cups coconut milk
1 lb peeled deveined shrimp
1/4 cup fish sauce
3 teaspoons sugar
1 cup bamboo shoots ( can also add other veggies as desired)
1/2 cup coconut cream
6 kaffir lime leaves
1/4 cup Thai basil, packed
slivered Thai red chili peppers ( to garnish, or julienned bell pepper strips)
Directions:
To make curry paste: Place all ingredients in blender, food processor, or mortar and process until the mixture is smooth.
Pour coconut milk and green curry paste into large sauce pan.
Heat to boiling, add fish sauce and sugar.
Cook for 5 minutes at a low boil.
Add bamboo shoots and any other vegetables, creabmeat, or mushrooms as desired.
Add coconut cream and simmer 3-5 minutes until shrimp is cooked through.
Add lime leaves and basil, adjust seasoning to taste.
Serve in individual bowls, garnished with slivers of red chiles.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.