Serves: 4

INGREDIENTS:

• • 1 tbsp Anandham Sesame oil
• • 1 lb shrimp (medium fresh, peeled and deveined)
• • 1 tbsp grated ginger
• • 2 garlic cloves, minced
• • 1 red bell pepper, cut finely
• • 2 tsp curry paste
• • 6 cups chicken broth
• • 13 1⁄2 ozs coconut milk
• • 3 tbsp fish sauce
• • 8 large basil leaves, chopped into ribbons
• • 3 tbsp fresh lime juice
• • 1 tbsp brown sugar
• • 2 green onions (about 1/4 cup)

Directions:

In a large pot, heat Anandham Sesame oil in medium-high heat. Add shrimp; stir-fry 2 to 3 minutes or just until shrimp turn pink. Transfer shrimp to a plate. Add ginger, garlic, and bell pepper to pot, and sauté for 1 to 2 minutes or until tender. Stir in the curry paste, chicken broth, coconut milk, and, fish sauce. Add lime juice and brown sugar, and bring to a boil; reduce heat, and let simmer 5 minutes. Stir in shrimp. Season with the basil leaves.