| Ingredients | Direction |
|---|---|
| 2 tbsp vegetable or peanut oil bunch of scallions, chopped 2 garlic cloves, chopped finely 6 oz block creamed coconut, chopped coarsely 2 tbsp Thair red curry paste 15 fl oz scant 2 cups fish stock 2 tbsp fish sauce 2 tbsp Thai soy sauce 6 sprigs fresh Thair basil 14 oz canned straw mushrooms, drained 12 oz large cooked shelled shrimp boiled jasmine rice, to serve |
1. Heat the oil in a wok and stir-fry the scallions and garlic for 2-3 minutes. Add the creamed coconut, red curry paste, and stock, and heat gently until the coconut has dissolved. 2. Stir in the fish sauce and soy sauce, then add the basil, mushrooms, and shrimp. Gradually bring to a boil and serve at once with jasmine rice. |