1jalapeño or other hot chilipepperdiced (omit for less heat)
2carrotssliced on a bias
2garlic cloves
1red peppercut into slices
1bunch of tatsoistems chopped (leaves chopped if large, canremain whole if baby)
3tablespoonsfresh lemongrassfinely chopped
1teaspoonturmeric powder
1teaspoonfresh gingergrated
3 to 5tablespoonsgreen curry paste (depending how spicy you like it)
114-ounce can of coconut milk
1cupof vegetable brothoptional
1tablespoonfish sauce
1pound large shrimp (peeled, deveined, tails removed)
1/2cupThai basil
Fresh limes
Jasmine rice, for serving
Instructions
Heat oil in a large, high-walled skillet over medium-high heat.
Add onion, jalapeño, and carrot and cook until slightly softened.
Add garlic, cook until fragrant about one minute.
Add red pepper and tatsoi, cook until slightly softened.
Push vegetables to side of pan.
Add lemongrass, turmeric, ginger, and curry paste, cook and stir to bloom spices and release fragrance, about 1 minute.
Stir in coconut milk, broth if you prefer a thinner curry, and fish sauce. Add shrimp, and cover with sauce.
Bring to a boil.
Reduce heat to medium-low, and simmer for about 5 minutes, until shrimp is cooked. Stir in Thai basil.
Notes
Kendra Parker spends her spring reconnecting with nature and soaking up as much sun as she can get before the next rainy day. Preparing her garden and enjoying fresh food again is a spring pastime.