4 tablespoons of vegetable oil
1 can of coconut milk
1 tablespoon of green curry paste
4 large shrimp
3 tablespoons of fish sauce
1 teaspoon of turmeric
1 cup of basil leaves
4 to 6 red peppers, chopped
4 tablespoons of vegetable oil
1 can of coconut milk
1 tablespoon of green curry paste
4 large shrimp
3 tablespoons of fish sauce
1 teaspoon of turmeric
1 cup of basil leaves
4 to 6 red peppers, chopped
Heat the oil in a wok or frying pan
Add the green curry paste and reduce heat
Don't stop stirring; let it simmer
Add 1/4 can of coconut milk
Stir well until the paste dissolves
Gradually add more coconut milk, stirring constantly
Remove from heat and let cool
After cooling, return the wok to the stove
Add fish sauce, turmeric, and basil leaves
Add shrimp, the remaining coconut milk, and red peppers
Let cook until the shrimp is done
Once cooked, remove from heat and serve with jasmine rice.
