Thai Green Curry Shrimp

Thai food is not my favourite, I find their sauces very strong but this dish I made is quite good.

The 'Blue Dragon' green curry paste I found at Walmart and used here was surprisingly mild.  If you google, it says green curry is traditionally hotter than red curry. Anyway, here is my recipe if you are interested. You can experiment with Thai red or green curry pastes according to your taste:

2 tbs green curry paste
2 tbs canola oil
2 gr onions chopped
1 tsp dried basil
600g (40-60 peeled deveined shrimp)
1/2 c coconut milk
1 red bell pepper sliced (I used a small orange and a small red pepper)
1/2 c water
3/4 tbs fish sauce
1/2 chopped onion
1/2 tbs sugar
2 cloves garlic minced

Heat oil, add onion, then garlic. Add basil, sugar, curry paste. After a minute add shrimp and peppers, stir fry for a couple more minutes until the shrimp starts to cook. Stir in fish sauce, coconut milk, water, green onions for an extra 5 mins until shrimp is opaque.

I used the remaining can of coconut milk to make a coconut rice. I just added the coconut milk with extra water to a cup of rice in my rice cooker with a bit of salt and pepper.