Coconut Shrimp Curry

• 1 teaspoon vegetable oil
• 4 teaspoons thai green curry paste
• 2 teaspoons freshly chopped ginger
• 12 onion, sliced
• 14 cup coconut milk
• 14 cup water
• 2 cups frozen asian style stir fry vegetables
• 0.5 (227 g) packageuncooked extra jumbo black tiger shrimp, peeled (16/20 count)
• 12 cup fresh basil, chopped
• 12 cup jasmine rice

1. Heat oil in a large non-stick skillet over medium-high heat.
2. Add curry paste and ginger and cook until fragrant, about 30 seconds.
3. Add onion and cook until softened and golden, about 5 minutes.
4. Stir in coconut milk and water, remove from heat and cool completely.
5. Add the frozen vegetables, shrimp and basil and transfer to a resealable plastic bag or container.
6. Cook rice according to package diredtions and spread on a baking sheet to cool.
7. Place rice in a resealable plastic bag and store with curry in the freezer.
8. To serve, Place curry mixture in a large non-stick skillet over medium heat, cover and cook until the sauce is heated through and the shrimp are pink and opaque, about 15 minutes from frozen or 10 minutes if cooking from fresh.
9. Meanwhile, place rice in a covered microwave-safe bowl, heat for 2 minutes on HIGH.
10. Stir, heat for another 2 minutes, and stir again.
11. Check temperature and heat an additional minute if needed.

vegetable oil, thai green curry, ginger, onion, coconut milk, water, vegetables, extra jumbo black tiger shrimp, fresh basil, jasmine rice

Taken from www.food.com/recipe/coconut-shrimp-curry-466740 (may not work)