Thai green curry shrimp

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Congratulation on your pregnancy.I hope everything is going fine.
I am also a big fan of thai food, i have some recipes. 
I picked the best one for you. I hope you enjoy it.

Ingrédients:

• 2 tablespoons vegetable oil 
• 1/2 cup chopped white onions
• 1 cup thinly sliced green bell peppers
• 2 teaspoons minced garlic
• 2 to 4 tablespoons Thai green curry paste, depending on desired degree
• of
• heat
• 6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
• 2 tablespoons nam pla (Thai fish sauce)
• 1 (14-ounce) can unsweetened coconut milk
• 1 cup shrimp stock, fish stock or bottled clam juice
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2
• mint)
• 1/4 teaspoon salt
• Steamed white rice, accompaniment
• 8 lime wedges, garnish
• 1 cup carrot cut into round shape
• 1 cup peas
• 2 big zucckuni cut into round shape
• 1 cup broccoli

 Préparation:


	In a wok or large saute pan, heat the oil over medium-high heat. Add the
eggplant,the zucckuni, the carrot, the peas the broccoli and the onions and 
bell pepper and cook until softened, 3 to 5 minutes.
	Add the garlic and cook, stirring, until fragrant, about 30 seconds.  Add the
curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. 
	Add the coconut milk and shrimp stock and bring to a boil.
	Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook
until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat. 
	Season to taste with salt. Garnish with remaining 1/4 cup Thai basil.
	Serve with rice and lime wedges.

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