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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