How to make 'Green Curry with Shrimp'

Mother is the begging of loving and giving to us and ever ending , one who always to be there for us, saucy all of her convenient for us, who is the one fill plain for and enjoyed to see us have happiness . As one time a year come around, I would like to take this opportunity mothers too the memory of my mother who that me to learn how to cook, and to honor the entire. The collection of special food for mothers’ day.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 lbs. of Shrimp
• 2 tbs. of Green Curry paste
• 1 cup of bamboo shoots.
• ½ cup of snow pea
• 1 can of coconut milk
• ¼ cup of olive oil or vegetable oil
• 2 tbs. of soy sauce
• ½ tsp of sugar
• ½ cups of sliced green bell pepper
• ¼ cup of basil leaves.
• 1 green ‘Thai’ chili
• 1 clove of garlic
• 1 cup of water.

1. Remove the shells and tails from the shrimp, de-vein and rinse.
2. Cut the green egg plant into quarters, let stay in water until ready to use.
3. Heat olive oil in pan on low heat; add green curry paste, stirring slowly, until brown. Add coconut milk; just enough to make gravy. Turn heat to medium heat. Continue to stir slowly, until boiling. As boiling begins, pour in the rest of the coconut milk, adding soy sauce, sugar and water.
   
   When it returns to a full boil, bamboo shoots, shrimps and snow peas, in that order. Cover with a lid for two or three minutes, then add the green bell pepper as the last ingredient. Turn off the heat, let cool.
4. Top with basil leaves and serve with Jasmine Rice

Tips & Warnings

• Do not include basil leaves as a cooked ingredient. Basil is used for fresh flavor enrichment and should not be cooked.