Thai Green Curry Shrimp

• 14 fl. oz. can coconut milk (not lite)
• 1-T. Thai green curry paste
• 1-2 T. premium fish sauce
• 2 T. brown sugar
• 1/4 c. matchstick carrots
• 1/4 c. sliced and quartered zucchini
• 1/2 c. (or 1 can) sliced water chestnuts
• 1 lb. uncooked, peeled, deveined shrimp (tail on)
• soy sauce, to taste
• 1/4 c. fresh chopped Thai basil

1. In a large saucepan, simmer coconut milk and green curry paste for 5 minutes over medium heat, stirring occasionally.
2. Add fish sauce, brown sugar and vegetables. Simmer 5 minutes, stirring occasionally.
3. Add shrimp and simmer 5 more minutes, continuing to stir occasionally. Add soy sauce to taste.
4. Garnish with fresh basil and serve hot over Jasmine rice or cellophane noodles.

coconut milk, green curry, fish sauce, brown sugar, matchstick carrots, zucchini, water chestnuts, shrimp, soy sauce, fresh chopped thai basil

Taken from www.epicurious.com/recipes/member/views/thai-green-curry-shrimp-50140087 (may not work)