Green Curry Shrimp

 

1 tablespoon butter

1 onion, chopped

3 tablespoons minced fresh ginger

2 tablespoons Thai green curry paste

1 tablespoon honey

1 – 14 ounce can light coconut milk

1 tablespoon soy sauce

1 pound fresh shrimp, peeled and deveined (I used 16-20 size)

1 tablespoon cornstarch

2 tablespoons chopped fresh cilantro and 1 tablespoon chopped mint

2 tablespoons freshly squeezed lime juice

 

Melt butter in a sauté pan and add onion and ginger. Sauté, stirring often, until onion is transparent. Add curry paste and honey and cook for 15 seconds, then add coconut milk and soy sauce. Bring to a simmer and cook, stirring constantly for 1 minute. Toss shrimp with cornstarch and add to sauce. Cook for 3 to 5 minutes or until shrimp are opaque. Add lemon juice and chopped herbs. Serve with rice.  Makes 4 servings.