1. For the stock: Put the shrimp shells, chile, lemongrass, garlic, and shallots in a saucepan with 1 quart of water and bring to a boil. Simmer for about a half hour and then pour through a strainer. Only 1 1/2 cups of the stock is needed for this recipe. Reserve the rest by freezing. 2. Heat the oil in a sauce pan and add the curry paste. Stir fry for several minutes, stirring constantly. 3. Add the shrimp stock, ginger, and lemongrass to the pot and bring to a boil, then lower the heat to a rapid simmer. 4. Add the coconut milk and stir constantly to keep it from separating. 5. Lower the heat and simmer for 10-15 minutes. 6. Add the shrimp and cook until just done. 7. Add the tomatoes and cook for one minute so they're just heated through. 8. Add the sugar, green onions, and cilantro. 9. Serve with the jasmine rice to soak up the juice. 10. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
