Red curry shrimp and vegetables

Directions

1. Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste, ginger, lime leaves, chilies, lemongrass and sugar until well blended; bring to boil. Reduce heat to low; simmer 30 minutes. Remove all pieces with slotted spoon.

2. Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.

3. Serve with cooked rice, if desired. Garnish with additional basil and red chile slices, if desired.

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