Serves: 4
Total Calories: 419

1/4 cup olive oil
1 tablespoon finely chopped red onion
1 1/2 teaspoons finely chopped garlic
1 1/2 cups
1 tablespoon Thai red curry paste
4 kaffir lime leaves or substitute lemon leaves
2 tablespoons chopped Thai or regular basil
1 1/2 tablespoons Thai fish sauce
1 cup yellow squash or zucchini cut into 1/4 inch thick slices
1 cup whipped cream
1/2 cup julienned red bell pepper
1 teaspoon all purpose flour mixed with 1 tablespoon cold water
1 1/2 pounds large shrimp (13 to 15 per pound) shelled and deveined
4 sprigs basil garnish

Heat olive oil in a large saucepan over high heat. Add onions and garlic and sauté until lightly browned about 1 minute. Add coconut milk and curry paste and cook, stirring constantly, 3 minutes. Add lime leaves, basil, and fish sauce and bring to boil. Add squash, cream, cell pepper, and flour/water mixture and return to boil. Reduce heat to low and simmer until sauce is thick, about 15 minutes. Add shrimp and bring to boil; let boil 2 minutes. Transfer curry to a bowl, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 419
Calories from Fat: 326

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Shrimp Panang
Red Curry Shrimp
Alaska King Crab Curry
Green Curry Salmon
Chicken Curry
Panang Chicken
Lamb Mussamun