Thai Green Curry With Shrimp

• 4 tablespoons oil
• 2 onions medium, diced
• 1 clove garlic finely chopped
• 4 stalks lemon grass finely sliced
• 2 teaspoons thai green curry paste
• 2 1/8 cups vegetable stock
• 2 5/8 cups mushrooms sliced
• 2 1/4 cups carrots peeled and sliced
• 1 bunch spring onions sliced
• 2 chilli peppers finely sliced
• 8 prawns large
• 2 tablespoons lemon juice
• 2 teaspoons brown sugar
• coriander chopped, 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, garlic, thai green curry, vegetable stock, mushrooms, carrots, onions, chilli peppers, prawns, lemon juice, brown sugar, coriander

Taken from www.yummly.com/recipe/Thai-Green-Curry-with-Shrimp-1409224 (may not work)