Red Curry Shrimp(Thai)

• 1/4 c. olive oil
• 1 Tbsp. finely chopped red onion
• 1 1/2 tsp. chopped garlic
• 1 1/2 c. coconut milk
• 1 Tbsp. Thai red curry paste
• 4 Kaffir lime or lemon leaves
• 2 Tbsp. chopped Thai basil
• 1 1/2 Tbsp. Thai fish sauce
• 1 c. yellow or zucchini squash, cut in 1/4-inch thick slices
• 1 c. whipping cream
• 1/2 c. julienned red pepper
• 1 tsp. flour with 1 Tbsp. cold water
• 1 1/2 lb. large shrimp, shelled and deveined
• 4 sprigs basil (garnish)

1. Heat olive oil in large saucepan over high heat.
2. Add onion and garlic and saute 1 minute.
3. Add coconut milk and curry paste and cook, stirring constantly for 3 minutes.
4. Add lime leaves, basil and fish sauce; bring to boil.
5. Add squash, cream, red bell pepper and flour/water mixture and return to boil.
6. Reduce heat to low and simmer until sauce is thick, about 15 minutes.
7. Add shrimp.
8. Bring to boil; let boil 2 minutes.
9. Transfer curry to a bowl.
10. Garnish with basil and serve with white rice.

olive oil, red onion, garlic, coconut milk, red curry, lime, basil, fish sauce, zucchini, whipping cream, red pepper, flour, shrimp, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322145 (may not work)