INGREDIENTS
1 lb
shrimp
3 cloves
garlic
1 Tbs
ginger root
2 Tbs
olive oil
3 Tbs
green curry paste
27 ozs
canned coconut milk
2 cups
chicken stock
5 ozs
shiitake mushrooms
2 cups
sugar snap peas
1 tsp
fish sauce
2
limes
1/2 cup
peanuts
1/2 cup
coconut
1/2 bunch
cilantro
3 leaves
basil leaves
1 serving
thai chili peppers
1 serving
coarse salt