Thai Prawn Curry with Grapes and Fresh Basil
2 Tablespoons of extra virgin olive oil
1 cup of chopped onions, red or white preferred.
1 Tablespoon of finely chopped fresh ginger
1 14 ounce can of unsweetened coconut milk
¾ cup of chicken broth
1 to 2 Tablespoon of green curry paste
1 ½ pounds of medium sized prawns, peeled and deveined
1 ½ cups of red California seedless grapes, halved
Juice of one lime
½ cup of chopped fresh basil.
Directions: Heat oil in a large skilled over medium heat. Add onions and ginger and cook until onions are softened, about four minutes Add coconut milk, chicken broth and bring to a simmer; cook uncovered until slightly thickened. Whisk in curry paste and add prawns and cook just until prawns are opaque in center, about three minutes. Remove from heat and stir in grapes and lime juice and basil. Serve with rice.
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