Ingredients

• 3 tablespoons oil
• 1 large onion, diced
• 2 cups mushrooms, sliced
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 1 stalk lemon grass, minced
• 2 tablespoons fresh ginger, minced
• 1 tablespoon fresh garlic, minced
• 2 cans coconut cream
• 2-3 tablespoons Thai green curry paste
• 2 pounds or 16-20 shrimp, peeled and deveined
• salt and pepper, to taste
• 1/3 cup cilantro leaves
• 1-2 tablespoons fish sauce
• 1-2 tablespoons freshly squeezed lime juice
• 4 cups cooked basmati rice

Instructions

Heat the oil in a large skillet or wok over medium heat on a Wolf Burner.

Turn Wolf Burner to high. Add the vegetables, lemongrass, ginger, and garlic, and cook for about 5 minutes or until the vegetables are brown on all sides. Stir in the curry paste and coconut cream. Add a small amount of salt. Cook for approximately 10 minutes at a low simmer until the sauce has thickened.

Add the shrimp, and slowly cook for approximately 4 minutes until the shrimp are cooked through but not overdone.

Add lime to taste, fish sauce to taste, cilantro, and serve immediately with rice.