Green Curry (Smita's specialty)

SOURCE Original inspired from several recepies
CATEGORY: Main Dish - Curry

Green curry paste (Maesri brand in a small can) available in Asian/Oriental stores
Chacko brand coconut milk
Fish Sauce 1.5 tablespoons
3 teaspoon sugar
Snap peas or snow peas (Handful) ends chopped to destring
1 red bell pepper cut into squares
Chinese eggplant 1 med, long chopped
Carrots 1 medium juliened
Mushroom optional, Brocollini optional
Cilantro garnish
Shrimp 1 lb or chicken 1 lb chopped

Cook shrimp seperate on nonstick with little oil, salt and pepper. Set aside.
In 2 tablespoons oil, sautee the can of maesri green curry paste till bubbly. Ad coconut milk part by part (3/4 can is ideal) Supplement with 1/4 to 1/2 cup water. Add fish sauce and sugar. Stir and cook on low. Add eggplant and carrot and cook for 5 minutes. Add shrimp. Stir for 1 minute. Add all vegetables and only keep on gas for a couple minutes. Vegetables should not get soft, they should be crispy. Add cilantro for garnish.