Ingredients
1 tablespoon peanut oil
1 cup thinly sliced onion
2-3 Shallots
1 cup chopped green onions (about 8 small)
1.5 tablespoons Thai green curry paste
1 14-ounce can unsweetened coconut milk
3/4 cup low-salt chicken broth
3 tablespoons Thai fish sauce
2 teaspoons sugar
1 cup fresh diced plum tomatoes
1 pound uncooked large shrimp, peeled, deveined
10 long green beans
3/4 cup of pea pods
1 red bell pepper
2 Lemongrass stalks
2 garlic cloves
1 Tablespoon minced ginger
1 Tablespoon minced cilantro stems
1 cup mushrooms
10 baby corns
Chopped fresh cilantro and/or chopped basil
Lime wedges
Preparation
In a food chopper, puree curry paste, 1-2 shallots, cilantro stems, lemongrass, garlic and ginger.
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion and 1-2 shallots; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste mix; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Simmer until liquid has been reduced and thickened. Add green beans, pea pods and shrimp and cook just until shrimp is opaque in center, stirring often, about 3 minutes. Turn off heat, add red pepper, mushrooms, baby corn. Transfer curry to large shallow bowl. Garnish with cilantro and basil. Serve, passing lime wedges separately.
