Thai Shrimp Curry - cooking recipe

Ingredients

2 tbsp creamed coconut
1 tbsp oil
1 None shallot, peeled and finely chopped
1 None small red chili, deseeded and thinly sliced
1 tsp Thai green curry paste
5 oz cooked, peeled jumbo shrimp
2 in piece cucumber, cut into matchsticks
1 None kaffir lime leaf, shredded (can substitute several basil leaves)
None None Cilantro, chopped, to garnish
None None Cooked rice, to serve

Preparation

Dissolve the creamed coconut in 3/4 cup boiling water and set aside.
Heat the oil in a small pan. Add the shallot and chili and cook gently for 3-4 mins until softened. Add the curry paste and cook, stirring, for 1 min.
Stir in the shrimp, cucumber, lime or basil leaves and dissolved creamed coconut. Season to taste. Simmer gently for 2-3 mins until slightly reduced and heated through. Sprinkle with chopped cilantro to garnish. Serve immediately with rice.