Coconut curry with shrimps

This light Thai-style dish is coconut shrimp curry, filled with vegetables and is very flavorful due to the cooked curry paste and coconut milk. A sweet and savory sauce coats and flavors the rice.

Ingredients

• 2 tbsp olive oil
• 3 tbsp curry paste
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped
• 1 ½ tsp finely chopped lemongrass
• 400 ml. coconut milk
• 250 ml. vegetable broth (or water)
• 1 ½ tsp fish sauce
• 2 tsp corn starch
• 150 g green peas, cut into 2 cm pieces.
• 100 g carrots, cut into thin wedges
• 900 gr. peeled shrimp
• 20 gr. fresh basil
• 800 gr. cooked rice

Directions

1. Heat oil in a large saucepan over medium heat. Add curry paste, garlic, ginger and lemongrass; cook, stirring constantly, until the mixture is flavorful and dry, about 2 minutes. Add coconut milk and broth (or water) and stir. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 5 minutes.
2. Stir fish sauce and cornstarch in a small bowl. Add curry to mixture; bring to a boil over high heat. Reduce heat to medium-low, simmer, stirring occasionally, until sauce thickens, about 5 minutes.
3. Add peas and carrots to the curry mixture. Cook, without stirring, until vegetables are tender, about 2 minutes. Add shrimp; cook, stirring occasionally, until the shrimp are pink and cooked, about 2 minutes. Remove from heat. stir in the basil. Serve over rice.