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Published: Monday, 3/31/2008

Thai Shrimp Curry with Grapes and Fresh Basil

2 tablespoons vegetable oil

1 cup chopped onions

1 tablespoon finely chopped fresh ginger

1 14-ounce can unsweetened coconut milk

cup chicken broth

1 to 2 tablespoons green curry paste

1 pounds medium-size shrimp, peeled and deveined

1 tablespoons fish sauce

1 cups red seedless grapes, halved

Juice of one lime

cup chopped fresh basil

3 cups cooked Basmati rice

Heat oil in large skillet over medium heat. Add onions and ginger and cook until onions are softened, about 4 minutes. Add coconut milk and chicken broth and bring to a simmer; cook uncovered until slightly thickened about 4 minutes. Whisk in curry paste. Add shrimp and fish sauce and cook just until shrimp are opaque in center, about 3 minutes. Transfer to serving dish; stir in grapes, lime juice, and basil. Serve with cooked rice.

Yield: 6 servings

Source: California Table Grape Commission

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