Prik King Shrimp--Spicy Chile Shrimp

Ingredients:

• 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.

Some of the ingredients you may have to find in an Asian market.   Serves: 4

adapted from A World of Curries, page 131-132