Hot Thai Shrimp And Green Tomato Curry

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1/4 cup green curry paste
• 3 -4 slices fresh ginger
• 1 stalk lemongrass, outter leaves discarded and insides finely chopped
• 1 cup coconut milk
• 1 lb shrimp, uncooked, peeled, deveined, and shells reserved for the stock
• 7 green tomatoes, peeled and chopped
• brown sugar
• 4 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 1 small hot chili pepper, halved lenghtwise
• 1 stalk lemongrass, bruised and split in half lengthwise
• 1 garlic clove
• 3 -4 shallots, halved
• jasmine rice, to serve

Recipe

• 1 for the stock: put the shrimp shells, chile, lemongrass, garlic, and shallots in a saucepan with 1 quart of water and bring to a boil. simmer for about a half hour and then pour through a strainer. only 1 1/2 cups of the stock is needed for this recipe. reserve the rest by freezing.
• 2 heat the oil in a sauce pan and add the curry paste. stir fry for several minutes, stirring constantly.
• 3 add the shrimp stock, ginger, and lemongrass to the pot and bring to a boil, then lower the heat to a rapid simmer.
• 4 add the coconut milk and stir constantly to keep it from separating.
• 5 lower the heat and simmer for 10-15 minutes.
• 6 add the shrimp and cook until just done.
• 7 add the tomatoes and cook for one minute so they're just heated through.
• 8 add the sugar, green onions, and cilantro.
• 9 serve with the jasmine rice to soak up the juice.
• 10 enjoy!