INGREDIENTS
14 oz
canned coconut milk
2
carrots
1 Sprigs
cilantro
4 servings
cooked jasmine rice
2 tbsp
fish sauce
3 tbsp
fresh cilantro leaves
2 tsp
garlic
2 tsp
light brown sugar
2 tbsp
peanut oil
1
red bell pepper
1/2 cup
shallots
1 lb
shrimp
3 tbsp
thai basil