Ingredients
- 1 tablespoon butter
- 2 tablespoon shallots, peeled and sliced
- 1 stalk lemongrass, split
- 2 clove garlic, split
- 1 cup white wine
- 2 can coconut milk
- 2 tablespoon fresh basil, chopped
- 2 tablespoon fresh cilantro, chopped
- 4 tablespoon kaffir lime leaves
- 1 1/2 teaspoon green curry paste
- 8 teaspoon shrimp, peeled, deveined, and cut into large round pieces
Preparation
Baking Directions:
1.In a stainless steel pot, heat the butter and add shallots, lemongrass, and garlic; cook for 2 minutes without browning2. Deglaze with the white wine; bring to a boil.
3.Add coconut milk, basil, cilantro, and Kaffir leaves.
4.Simmer for 10 minutes; remove from the flame and let steep another 10 minutes.
5.Pass through a fine strainer and place in a stainless sauce pot.
6.Reheat the mixture; once at a simmer, add 1 tsp.
green curry paste and salt and pepper, to taste.
7.Add shrimp and keep warm.
