INGREDIENTS
2 larges
basil leaves
1 cup
canned coconut milk
1/2 cup
canned diced tomatoes
2 ozs
cream cheese
3
garlic
1 tsp
ground ginger
1 tsp
ground pepper
2
juice of lime
1 1/2 lb
raw shrimp
2 Tablespoons
parsley
1 large
red bell pepper
1
red jalapeno pepper
1 tsp
salt
1 tsp
sweet paprika
1/3 cup
vegetable broth
5 Tablespoons
vegetable oil
1/2 large
yellow onion