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It's a really simple recipe, John. I just heat up oil, fry however much curry paste, chopped dried red pepper, garlic and ginger that I want for a moment. Then add two cans of coconut milk, a chunk of palm sugar or two tbspn of brown sugar, two cups of chicken stock, and the veggies that take longer to cook, (ex: bell peppers and onions), wait for that to heat up and simmer for a few minutes, add shrimp, as soon as shrimp hints at turning pink, I add the quicker cooking veggies (ex: bok choy and snow peas). Wait for those to basically just wilt a tiny bit and serve over jade rice.
Prep time takes about 25 minutes, cooking time is about 20, that recipe will make a ton of curry.
Chris
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