Thai Green Curry With Shrimp

• 4 tbsp oil
• 2 medium onions, diced
• 1 clove garlic, finely chopped
• 4 stalks lemon grass, finely sliced
• 1-2 tsp Thai green curry paste
• 500 ml vegetable stock
• 250 g mushrooms, sliced
• 250 g carrots, peeled and sliced
• 1 bunch spring onions, sliced
• 1-2 None red chilli peppers, finely sliced
• 8 large prawns
• 4 None wooden skewers
• 1-2 tbsp lemon juice
• 1-2 tsp brown sugar
• None None chopped coriander for garnish

1. For the soup, heat 2 tbsp oil in a pan and saute the onions, garlic, lemongrass and curry paste. Pour in the stock and simmer for 15 mins. Puree, season with lemon juice, salt and sugar then pour in the coconut milk and bring to a boil.
2. Meanwhile, for the vegetables and shrimp, heat 2 tbsp oil and saute the mushrooms, carrots, spring onions and peppers for about 5 mins. Remove from the pan and set aside. Thread the shrimp onto 4 wooden skewers and fry in the hot pan for about 5 mins.
3. Add the vegetables to the soup and serve with the shrimp skewers on the side. Garnish with chopped cilantro.

oil, onions, clove garlic, lemon grass, green curry, mushrooms, carrots, spring onions, red chilli peppers, prawns, wooden skewers, lemon juice, brown sugar, coriander

Taken from recipes-plus.com/api/v2.0/recipes/19875 (may not work)