2 tbsps vegetable oil
1 cup thinly sliced onion
1 tbsp minced ginger
1 cup Thai Kitchen® Coconut Milk
1 tbsp Thai Kitchen® Green Curry Paste
1 tbsp Thai Kitchen® Premium Fish Sauce
1 tbsp lime juice
2 tbsps minced garlic
1 fresh chile, seeded and minced
4 kaffir lime leaves, minced (optional)
12 ozs prawns or jumbo shrimp, peeled and deveined
1/4 cup Thai basil, chopped
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.