Thai Shrimp Curry

• 2 tbsp creamed coconut
• 1 tbsp oil
• 1 None shallot, peeled and finely chopped
• 1 None small red chili, deseeded and thinly sliced
• 1 tsp Thai green curry paste
• 5 oz cooked, peeled jumbo shrimp
• 2 in piece cucumber, cut into matchsticks
• 1 None kaffir lime leaf, shredded (can substitute several basil leaves)
• None None Cilantro, chopped, to garnish
• None None Cooked rice, to serve

1. Dissolve the creamed coconut in 3/4 cup boiling water and set aside.
2. Heat the oil in a small pan. Add the shallot and chili and cook gently for 3-4 mins until softened. Add the curry paste and cook, stirring, for 1 min.
3. Stir in the shrimp, cucumber, lime or basil leaves and dissolved creamed coconut. Season to taste. Simmer gently for 2-3 mins until slightly reduced and heated through. Sprinkle with chopped cilantro to garnish. Serve immediately with rice.

coconut, oil, shallot, red chili, green curry, shrimp, cucumber, lime leaf, cilantro, rice

Taken from recipes-plus.com/api/v2.0/recipes/26703 (may not work)