INGREDIENTS
1 1/2
lbs Shrimp
1 cup
Stock shrimp
8 oz
Bamboo shoots
1 cup
Bell pepper
1 cup
Broccoli added later than other veggies so it dosn't get too, soft
1 cup
Carrots
1 cup
Eggplant
2 tsp
Garlic
8
Lime wedg optional
1 cup
String bean
1/2 cup
Thai basil
1 cup
White onion
14 oz
Coconut milk, unsweetened
4 tbsp
Thai green curry paste depending on desired degree of heat
2 tbsp
Nam pla thai fish sauce
1/4 tsp
Salt
2 tbsp
Vegetable oil