INGREDIENTS
1 tbsp
vegetable oil
1 medium
onion
3 cloves
garlic
1/2 tsp
ground cumin
1 tbsp
curry paste
1 tsp
brown sugar
4 cups
vegetable stock
2 inches
ginger root
2 inches
lemon grass
8
peppercorns
1
jalapeno
1/2 cup
cilantro leaves
2 tbsp
fish sauce
13 1/2 oz
coconut milk
3/4 lb
shrimp
2
mushrooms
1
juice of lime