1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
2 teaspoons red curry paste
1 stalk lemon grass, minced ( I didn't have lemon grass so substituted for zested lime, lemon grass is wayyyyy better though)
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced ( I used white mushrooms)
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro
1. Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
2.Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
3.Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
4.Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.1 tablespoon vegetable oil
Link: www.allrecipes.com/recipe/146...
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