2 tablespoons (30 mL) vegetable oil
1 cup (250 mL) thinly sliced onion
1 tablespoon (15 mL) minced ginger
1 cup (250 mL) Thai Kitchen® Coconut Milk
1 tablespoon (15 mL) Thai Kitchen® Green Curry Paste
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
1 tablespoon (15 mL) lime juice
2 tablespoons (30 mL) minced garlic
1 fresh chile, seeded and minced
4 kaffir lime leaves, minced (optional)
12 ounces (340 g) prawns or jumbo shrimp, peeled and deveined
1/4 cup (50 mL) Thai basil, chopped
Cooked Thai Kitchen® Jasmine Rice
HEAT oil in large skillet or wok on high heat. Add onion and ginger; stir fry 3 minutes or until onion softens. Add coconut milk, green curry paste, fish sauce, lime juice, garlic, chile and lime leaves; cook 4 minutes, stirring until well blended.
STIR in prawns; cook 2 to 3 minutes or just until shrimp turn pink. Remove from heat. Stir in basil.
SERVE with cooked Jasmine Rice.