Thai Coconut Ginger Shrimp

Thai Coconut Ginger Shrimp

24 large shrimp, shelled and deveined
1/4 cup minced young ginger
2 minced thai chiles
3 scallions, white parts minced
2 tbsp fish sauce
1/2 cup coconut cream
1 cup coconut milk
1/2 cup shrimp stock
4 lime leaves
40 thai basil leaves, julienned
1 yellow pepper, julienned

1. Reduce lime leaves, shrimp stock and coconut milk by 2/3
2. salt and pepper shrimp
3. heat peanut oil in wok
4. Add ginger and thai peppers, cook 60 seconds
5. Add scallons, cook 30 seconds
6. Add yellow pepper, stir fry 2 minutes
7. Add shrimp, cook until no longer grey
8. Add reduced coconut milk, coconut cream and fish sauce, cook 2 minutes
9. Add basil, stir 15 seconds until wilted
10. Serve with white rice