• 1 tbsp (15 mL) butter
• 1 onion, thinly sliced lengthwise
• 1 tbsp (15 mL) minced fresh gingerroot
• 2 to 3 tsp (10 to 15 mL) Thai green curry paste
• 1 tsp (5 mL) packed brown sugar
• 1-1/2 cups (375 mL) 35% whipping cream
• 1 tbsp (15 mL) fish sauce or soy sauce
• 1 lb (500 g) large shrimp, peeled and deveined
• 1/4 cup (50 mL) thinly sliced fresh basil
• 2 tbsp (30 mL) freshly squeezed lime juice (about 1)
• Salt (optional)

1. In a large skillet, melt butter over medium-high heat. Add onion and ginger; sauté for about 3 min or until softened and starting to brown. Add curry paste, to taste, and sugar; sauté for 15 sec. Add cream and fish sauce; bring to a boil, scraping up bits stuck to pan. Boil for 1 min.
2. Stir in shrimp and simmer, stirring often, for about 3 min or just until shrimp are pink and opaque. Stir in basil and lime juice; season to taste with salt.

4 Servings
Tips: Adjust the amount of curry paste to your taste - 2 tsp (10 mL) is moderately spicy and 3 tsp (15 mL) makes the sauce pleasantly hot.

For the Adventurous: Add 1/2 cup (125 mL) vegetable stock or water with cream and replace shrimp with 2 lbs (1 kg) fresh mussels in the shell. Cover and boil gently for about 5 min or until mussels open. Discard any that do not open.