Smoof Blog: Archives for Dec 2006

• Some chilies, sliced. I used 3 cherry peppers and 1 green serrano.
• one medium sliced onion
• a few cloves garlic, minced
• one stalk lemongrass
• a few handfuls small peeled shrimp
• olive oil
• one spoonful of store-bought green curry paste
• one can of coconut milk

Take outer layers off the lemongrass. Mince the soft inner part. Saute the garlic, chilies, onion and minced lemongrass in olive oil until the onions start to brown. Add the outer layers of the lemongrass, the curry paste, the shrimp and the coconut milk, cover it and simmer until the shrimp are done. Uncover and reduce it to your desired thickness.