1/3 cup olive oil
	6 cloves garlic, peeled & minced
	1 two-inch piece ginger, peeled & minced
	1 cup coconut milk
	1 tablespoon red curry paste (add more if you dare!)
	2 teaspoons paprika
	24 large raw shrimp, shelled & deveined
	2 cups green beans, cut into julienne (or snow peas or green peas)
	1 bell pepper, diced
	1 tablespoon ground unsalted peanuts
	1 tablespoon Thai fish sauce (nam pla)
	1 tablespoon dried shrimp powder
	3-4 kaffir lime or fresh lemon leaves (score leaf lightly in several places with tip of knife)
	1 teaspoon sugar (optional)
	basil leaves, about 1/2 cup

Directions:

	Heat the oil in a large skillet over high heat.
	Add the garlic and the ginger and sauté for 1 minute.
	Add the coconut milk, red curry paste, and paprika, and cook over medium heat for 2 minutes.
	Add all the remaining ingredients except the basil leaves and cook, uncovered, for 5 minutes over medium heat, stirring gently from time to time.
	Add basil and serve.