Lemongrass Shrimp And Pea Curry - cooking recipe

Ingredients

1 tbsp vegetable oil
2 cups chicken stock
1 cup coconut milk
1 tbsp fish sauce
2 tbsp brown sugar
2 tbsp lime juice
2 lb raw jumbo shrimp, peeled, deveined, tails intact
4 oz frozen peas
1 None lime, cut into wedges
None None Lemongrass Curry Paste
1 (4 inch) stalk fresh lemongrass, coarsely chopped
1/3 cup fresh ginger, thickly sliced
1 None fresh small Thai green chili, coarsely chopped
1/3 cup shallots, coarsely chopped
2 cloves garlic, quartered
2 tbsp coarsely chopped fresh cilantro roots and stems
1/4 cup fresh cilantro leaves, plus extra for serving

Preparation

To make the lemongrass curry paste, blend or process lemongrass, ginger, chili, shallots, garlic, cilantro root and stem mixture, cilantro leaves and 2 tbsp water until smooth.
Heat oil in a large saucepan over medium heat. Cook curry paste for 5 mins, or until fragrant. Add stock, coconut milk, fish sauce, sugar and lime juice. Simmer for 5 mins.
Add shrimp and peas. Simmer for 3 mins, or until shrimp turn pink. Season to taste.
Serve curry sprinkled with reserved cilantro leaves and lime wedges on the side.