INGREDIENTS Handful of basil Handful of coriander 2 tbsp green curry paste 1 tsp peanut butter 2 tsp fish sauce 1 tbsp soy sauce 1 can coconut milk 1 tsp chopped ginger Juice of one lime 750 ml chicken broth Thai red chilies 1 stick lemon grass (cut into 1 inch batons) 1/2 cup sliced mushrooms 2 tbsp brown sugar 250 g shrimp Noodles of your choice Chilli oil
PROCEDURE 1. In a blender, add in the coriander, basil, green curry paste, peanut butter, lime, soy sauce, fish sauce, ginger and coconut milk. Blend it till smooth. 2. Add the blended mixture to a pot and then add the chicken broth. Stir well. 3. Add in the Thai red chillies, lemon grass, mushrooms and brown sugar. 4. Once the curry has reached a slight boil, add the shrimps and cook till they have turned pink. 5. Cook noodles according to package instructions. 6. Add the cooked noodles in a bowl and then add the broth on top. 7. Garnish with chilli oil.
