Thai Shrimp Curry

• 2 tablespoons creamed coconut
• 1 tablespoon oil
• 1 shallot peeled and finely chopped
• 1 red chili small, deseeded and thinly sliced
• 1 teaspoon thai green curry paste
• 5 ounces jumbo shrimp cooked, peeled
• 2 inches cucumber piece, cut into matchsticks
• 1 kaffir lime leaf shredded, can substitute several basil leaves
• cilantro chopped, to garnish
• 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.

creamed coconut, oil, shallot, red chili, thai green curry paste, shrimp, cucumber, lime leaf, cilantro

Taken from www.yummly.com/recipe/Thai-Shrimp-Curry-1403069 (may not work)